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      Baked Eggs with Cilantro, 11/8/13

      Jason Knapp

      Green Leaf Grill

      1/4 cup olive oil

      3 bell peppers, any color, julienned

      1 red onion, julienned

      2 Tomatoes, wedged

      7 garlic cloves, minced

      1 Jalapeno, halved lengthwise

      1/4 cup fresh cilantro

      2 T fresh oregano

      1 1/2 t chili powder

      1 t paprika

      Kosher salt to taste

      Fresh ground pepper to taste

      1/2 cup skim milk ricotta

      6 large eggs

      1/2 cup grated cheddar cheese

      1/4 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 10minutes. Add tomatoes, garlic, jalapeno,cilantro, oregano, chili powder, and paprika to pot, reduce heat to medium lowand cook, stirring occasionally for 20-30 minutes or until liquid is reducedand thickens. Season with salt andpepper and discard jalapeno halves.

      Transfer bell pepper mix to a 9x13 in baking dish. Using the back of a spoon, make 6 divots inthe bell pepper mixture. Spoon ricottaevenly 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 7-8minutes, until parmesan is melted and egg whites are almost set but yolks arestill runny. Eggs will continue to cookas the dish sits, so serve immediately for soft eggs.

      Serve with toasted bread.

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