Baked Eggs with Roasted Peppers, Diced Tomatoes, Chopped Onions, and Sliced Olives (Serves 1-2)
Every once in a while, I drag my feet about going to the grocery store and try to empty my refrigerator. Recently, I got to where the only fresh food I had was onions and eggs, so I paired them with a few things I had in my pantry – roasted red peppers in a jar, canned diced tomatoes, and canned olives. I usually wilt greens to go with eggs, but olives were the only green things I had in the house. The combination worked and I would make this again on purpose.
Prep and Cook Time: 20-25 minutes
Ghee or clarified butter
1 small sweet yellow onion
1 roasted red pepper (mine was from a jar)
1 can of diced tomatoes (I used Muir Glenn’s fire roasted with Green Chilies)
1 can green olives
4 fresh eggs
Directions: Pre-heat oven to 400 degrees. Chop onion into bite-size pieces. Melt ghee in the bottom of a small skillet over medium heat. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator. Remove one pepper from the jar, cut it into bite-size pieces, and add to skillet. Open can of tomatoes and add a thin layer to the skillet, maybe one-third of the can. Save the rest in an air-tight container in the refrigerator. Open the can of olives. Cut a big handful of olives in half and add them to the skillet. Save the rest in an air-tight container in the refrigerator. Crack 4 eggs into a bowl and whisk until well mixed. Add a dusting of salt, garlic powder, and turmeric, and a generous amount of dried basil, and whisk until well mixed. Pour the eggs over the vegetables in the skillet. Grind some fresh black pepper over the eggs and transfer skillet to the hot oven. Let bake 10 minutes. The eggs should be well set and firm to the touch after 10 minutes. When eggs are done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate. Enjoy!
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