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Baked Eggs With Peperonata

Italian.Chef's picture
Ingredients
  Peperonata 1⁄3 Cup (5.33 tbs)
  Eggs 8
  Ground pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Vegetable

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Average: 3.9 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 901 Calories from Fat 483

% Daily Value*

Total Fat 54 g82.8%

Saturated Fat 18.4 g92.2%

Trans Fat 0 g

Cholesterol 1719.3 mg573.1%

Sodium 1425.2 mg59.4%

Total Carbohydrates 35 g11.6%

Dietary Fiber 3.1 g12.6%

Sugars 3.4 g

Protein 70 g139.3%

Vitamin A 41.8% Vitamin C 0.35%

Calcium 56.2% Iron 43.9%

*Based on a 2000 Calorie diet

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Baked Eggs With Peperonata Recipe