From Les petits plats du Prince's kitchen in France. 
Baked Eggs with Red Pepper Confit
Looking for a quick, delicious, and healthy meal? I have just what you need!
With extra-fresh eggs from my own hens, a red bell pepper and a zucchini, a bit of cream, and some red pepper confit, this makes a perfect, no-fuss dinner!
Baked Eggs with Red Pepper Confit
Looking for a quick, delicious, and healthy meal? I have just what you need!
With extra-fresh eggs from my own hens, a red bell pepper and a zucchini, a bit of cream, and some red pepper confit, this makes a perfect, no-fuss dinner!
Open in Cookpad AppSteps
- 1
Wash and dice the vegetables. Peel the garlic cloves. Heat the olive oil in a skillet, then sauté the diced vegetables and let them brown slightly. Season with salt and pepper.
- 2
Meanwhile, mix the cream with 3 tablespoons of red pepper confit. Place the vegetables in the bottom of individual ramekins, then pour the red pepper confit cream mixture over them. Make a small well in the center and crack an egg into each. Preheat the oven to 350°F (180°C).
- 3
Sprinkle with Espelette pepper. Bake the eggs in a water bath for 12 minutes. Toast some rustic bread to make dippers. Serve hot.
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