Baked Eggs with Cilantro, 11/8/13 - KATV - Breaking News, Weather and Razorback Sports

Baked Eggs with Cilantro, 11/8/13

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Jason Knapp

Green Leaf Grill

 

¼ cup olive oil

3 bell peppers, any color, julienned

1 red onion, julienned

2 Tomatoes, wedged

7 garlic cloves, minced

1 Jalapeno, halved lengthwise

¼ cup fresh cilantro

2 T fresh oregano

1 ½ t chili powder

1 t paprika

Kosher salt to taste

Fresh ground pepper to taste

½ cup skim milk ricotta

6 large eggs

½ cup grated cheddar cheese

¼ cup grated parmesan cheese

Toasted baguette or Ciabatta sliced for serving

 

Preheat oven to 400 degrees.

Heat oil in a large pot over medium heat.  Add bell peppers and onion an d cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.  Add tomatoes, garlic, jalapeno, cilantro, oregano, chili powder, and paprika to pot, reduce heat to medium low and cook, stirring occasionally for 20-30 minutes or until liquid is reduced and thickens.  Season with salt and pepper and discard jalapeno halves.

Transfer bell pepper mix to a 9x13 in baking dish.  Using the back of a spoon, make 6 divots in the bell pepper mixture.  Spoon ricotta evenly into holes, then crack 1 egg into each.  Top with cheddar and parmesan, season with salt and pepper.  Bake 7 minutes, rotate and bake another 7-8 minutes, until parmesan is melted and egg whites are almost set but yolks are still runny.  Eggs will continue to cook as the dish sits, so serve immediately for soft eggs.

Serve with toasted bread.

 

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