Fried eggs in the oven

Votes: 9

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 469, total fat 20 G., saturated fats G., proteins 26 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.

First, sauté the shallots and bell peppers, then add the ham, cherry tomatoes, and bread—this will be the base of the dish. Then, crack a few eggs directly on top and bake until set. For this dish, use an ovenproof skillet so it can be cooked easily on both the stovetop and the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 thin slices ham, cut into 2.5cm pieces.
8 eggs of category CO
1/2 cup milk or low-fat cream (10-12%)
A pinch of cayenne pepper
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced into rounds
2 large green bell peppers (seeded and cut into 1.5cm strips)
1.5 cups cherry tomatoes, halved
4 slices unleavened bread, broken into pieces (about 2 cups)
2 tablespoons chopped fresh parsley leaves, plus more for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, shallots, sweet pepper, cherry tomatoes, ham, white bread, milk, cream, parsley

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat to 350°F (180°C). In a small bowl, whisk together the milk, cayenne pepper, 1/2 teaspoon salt, and black pepper (to taste).
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until softened, 1-2 minutes. Add the bell peppers and cook until the peppers are soft and the onions are golden, another 5-6 minutes.

Add the tomatoes, ham, bread, parsley, and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and pepper. Remove from heat.

Using the bottom of a ladle or small measuring cup, make 8 equal-sized wells in the bread mixture. Crack an egg into each well. Slowly pour the cream (or milk) over the eggs. Bake, rotating the pan several times, until the whites are set, about 15 minutes. Sprinkle with parsley.

Categories:

recipe / Calorie content of prepared meals / Main courses / Eggs and dairy products

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