Baked Eggs and Peppers
This dish is a staple on every Health & Fitness Holiday we have in Andalusia, it’s a firm favourite.
It does take a little prep to create the dish but please don’t let that put you off.
After about 5 minutes of chopping there is just a little occasional stirring to get the peppers to the right consistency. I often make the peppers the night before, spoon them into dishes and then in the fridge over night, then in the morning it’s a quick job to just break in an egg, pop in the over while you make some toast soldiers which are perfect for dipping into the unctuous eggy pepper loveliness.
- 2 Garlic Cloves
- 1 Hot Red Chilli (optional)
- 2 tbsp Olive Oil
- 2 Red Onions, roughly sliced
- 2 Red Peppers, roughly sliced
- 1 Yellow Pepper, roughly sliced
- 1 Green Pepper, roughly sliced
- 1/2 tsp Salt
- 400g can Plum Tomatoes
- Small handful Baby Spinach
- 2 tbsp Balsamic Vinegar
- 4 Eggs
- Fresh Parsley, Coriander or Dill to garnish
To make the baked egg and peppers.
- Chop the garlic and chilli (if using), until you have a rough paste. Heat the oil in a large, deep frying pan, add the garlic and chilli and fry very briefly. Add the onions, peppers and salt. Stir once, cover, lower the heat and sweat for 10-15 minutes, or until it just starts to catch a little.
- Meanwhile, drain the tomatoes and squish them to remove excess juice. Add the pulp and vinegar to the pan, reduce the heat to low and allow tocook for about 45 minutes, stirring occasionally. The peppers must be soft enough to break with a spoon, and the juices should be reduced, dark and glossy. Season to taste.
- Preheat the oven to 200°C/fan180°C/gas 6. Mix the spinach through the pepper mix. Divide the vegetables between dishes, make a dip in each and break in an egg. Bake for 8-10 minutes, until the egg is just setting. Leave the yolk soft as it will enrich the peppers when it breaks. Garnish with herbs.
Conscious Cooking
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