Spanish Baked Eggs on a Red Pepper Ragout
“An explosion of flavours.” I put that in quotations because my dad said it, completely unprompted, after a bite of these eggs. And this is from someone who usually says things are just “pretty good”, or “needs more spice”. You know how dads can be. He claims he didn’t know I had a blog. Now he is starring in it!
My parents seem to have become the wonderful victims of baked eggs when they come to visit over breakfast. I do make some elaborate breakfasts, but if I make a lot, I want to have tasty leftovers. Baked oatmeal is great for that. Baked eggs, not so much. This is why I break out these recipes when my parents come over.
I made a simple but tasty tomato sauce with poached eggs last time they were over for breakfast, but I keep collecting more recipes to try. Shakshuka, eggs poached in a spicy tomato sauce and topped with feta cheese, has been on my hit list for a while, but I can’t bring myself to use pantry items during the summer. Red peppers and tomatoes are at their peak right now and how can I deny their cries?
I am so glad I listened to them, because as my dad put it, this was explosive. It is hard to compare directly with the eggs poached in a tomato sauce, as they vary in their length of preparation and one is purely tomato-based. Personally, I preferred these baked eggs with the flavours from the red peppers, tomatoes, sweet onions and garlic dancing beautifully together with a slightly runny baked egg atop. Due to the long cooking, the red peppers become sweet as if they had been roasted. The tomato and sweet braised onions add a comforting accent. I used ACE Bakery’s multigrain batard, which has a delicious hearty, yet light flavour which complemented the fruity ragout. Topped with the soft baked egg, this was brunch heaven. And it was all healthy. No cream. No butter. Just a few tablespoons of olive oil.
While I made this for a group, the ragout could easily be prepared ahead of time and reheated prior to baking the egg overtop. For those who eat solo, this is perfect. For those who don’t want half an hour of prep in the morning, this is also perfect.
This recipe was barely adapted from The New Spanish Table by Anya von Bremzen. She explained that typically the red pepper ragout, called piperrada, is served with eggs scrambled into it. This way, it is served in individual ramekins, and is a very elegant breakfast, indeed.
Other breakfast egg dishes on my hit list:
Shakshuka from Smitten Kitchen
Tomato and Feta Baked Eggs from Closet Cooking
Baked Eggs with Creamed Spinach from Taste and Tell
Baked Eggs with Spinach and Mushrooms from Gourmet
Baked Eggs Florentine from Oh Taste N See
Eggs in Purgatory from Apricosa
Panera Bread’s Spinach Artichoke Baked Egg Souffle posted by ABC News
Two Ingredient Maple Souffle by Sugarlaws
Cheddar Egg Nests by Sugarlaws
And many more found on this page with 100 ways to use eggs!
Spanish Baked Eggs on a Red Pepper Ragout (Huevos Al Horno Con Piperrada)
3 tbsp extra-virgin olive oil
1 large onion, chopped
2 red bell peppers, cored, seeded, quartered lengthwise, and thinly sliced crosswise
3 garlic cloves, minced
1 large ripe tomato, finely chopped
1/4 cup or more chicken or vegetable broth (I used around 3/4 cup)
4 slices of a bagette, toasted (ACE bakery’s multigrain batard was a great match)
1. Preheat the oven to 400F.
2. Heat the olive oil in a medium-sized skillet over medium heat. Add the onion and red peppers and cook, stirring, until softened, about 10 minutes. Adjust the heat so the vegetables do not brown. Add the garlic and tomatoes, continuing to stir while cooking for 2-3 more minutes. Add the stock, cover the skillet and cook until the vegetables are very soft, about 20 minutes, stirring occasionally and adding more stock if the skillet looks dry. If there is too much liquid in the skillet by the time the vegetables are done, increase the heat to high for a few seconds to reduce the liquid. Season with salt and pepper.
3. Place the toasted bagettes on the bottom of 4 3/4-cup ramekins or souffle cups. Spoon equal portions of the ragout on top of each bread and even out the top with the back of a spoon. Break the egg into a cup, being careful not to break the yolk. Carefully place the egg on top of a ramekin. Continue with the remaining 3 ramekins. Set the ramekins on a small baking sheet and bake until the eggs are just set, 10-15 minutes. Let cool 5 minutes before serving. Can sprinkle with parsley as a garnish.