Baked Eggs With Peperonata
|Peperonata||1⁄3 Cup (5.33 tbs)|
|Ground pepper||To Taste|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.