Roasted Eggs with Bell Pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and place a large cast iron skillet or baking dish on the center rack to heat for 3 minutes.

   Tip: Heating the pan beforehand ensures the vegetables start cooking immediately for better caramelization.

2. 2

   Heat olive oil in a large skillet over medium-high heat on the stovetop. Add the diced bell peppers and sliced red onion, sautéing for 5 minutes until they begin to soften and caramelize slightly.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Add the halved cherry tomatoes and cook for 2 minutes.

   Tip: Watch the garlic carefully to avoid burning, which can turn it bitter.

4. 4

   Transfer the sautéed vegetable mixture to the preheated oven-safe dish, spreading it in an even layer. Sprinkle half of the shredded cheese over the vegetables.

5. 5

   Create 8 small wells in the vegetable mixture using the back of a spoon. Crack one egg into each well, keeping the yolks intact.

   Tip: Space the eggs evenly so they cook at the same rate and are easy to serve.

6. 6

   Season the eggs with salt, black pepper, and paprika. Sprinkle the remaining cheese over the top.

7. 7

   Bake in the preheated oven for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny, or cook longer if you prefer fully cooked yolks.

   Tip: Start checking at 12 minutes—the exact time depends on your oven and how you like your eggs cooked.

8. 8

   Remove from the oven and garnish with fresh chopped basil. Let cool for 1 minute before serving directly from the dish.

   Tip: Serve immediately while the dish is hot and the cheese is still melted.