Baked Eggs With Peperonata Recipe
Ingredients
| 1-1/3 cups Peperonata | ||
| Eggs | 8 | |
| Ground pepper | 1 To taste | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Prepare Peperonata.
Preheat oven to 350F (175C).
Butter 4 ramekins.
Put 1/3 cup Peperonata in each ramekin and break 2 eggs into each one.
Season with salt and pepper.
Sprinkle 1/2 tablespoon Parmesan cheese over each egg.
Bake 8 to 10 minutes or until eggs are firm and cheese is melted.
Preheat oven to 350F (175C).
Butter 4 ramekins.
Put 1/3 cup Peperonata in each ramekin and break 2 eggs into each one.
Season with salt and pepper.
Sprinkle 1/2 tablespoon Parmesan cheese over each egg.
Bake 8 to 10 minutes or until eggs are firm and cheese is melted.
Chef
