Cozy Baked Eggs!
Like a shakshuka but with veggies for a heartier flavorful brunch!
This brunch is stunning and always impresses guests, but it’s actually very low maintenance! It’s also very adaptable - feel free to throw in any extra veggies you have that are going bad. I’ve used sweet potatoes instead of Yukon gold, eggplant instead of zucchini - it always turns out great! It should only take 6-8 minutes for the egg whites to set. After 6 minutes I’ll check with a toothpick and if the whites are no longer wet, it’s time to pull them out if you’re looking for those beautiful runny yolks! Of course you can cook for a few more minutes if you don’t want those runny yolks. This is great served with crusty bread to soak up all of the deliciousness!
Ingredients.
2 Small Zucchinis, Medium Dice (2.5 Cups)
1 Yukon Gold Potato, Medium Dice (1.5 Cups)
1-2 Garlic Cloves, Minced
1 Small Red Onion, Small Dice
1/2 Sweet Pepper, Small Dice
1 Large Roasted Red Pepper(or 2 piquillo peppers), Cut into ribbons
4 Tbs Concentrated Tomato Paste
1 Tbs Sherry Vinegar
1/2 Tsp Red Pepper Flakes
4 Large Eggs
Olive Oil
1 and 1/4 Cups of Water
Parsley for garnish
Crusty bread for serving (optional)
Method.
Pre-heat your oven to 450. Prep all of your veggies, so you don’t have to worry about that while you’re cooking! Cut your zucchini and potato to the same size medium dice, and the onion and and pepper to a smaller dice.
In an oven safe skillet or sauté pan (if you have one), heat olive oil over medium-high heat. Drop in your potatoes, season with salt and pepper, and cook for 5 minutes, only stirring once or twice so you can get a good crust on your potatoes.
Add your zucchini to the pan, season again with salt and pepper, and cook for another 4 minutes. Again try not to fuss with it so you can get nice caramelized edges and bring out the sweetness in your zuccs.
Drop in your onion, sweet pepper, garlic, and red pepper flakes, a bit more salt and pepper, and sauté for another 4 minutes, until the rest of the veggies have softened and taken on color.
Add in your tomato paste. Once the tomato paste turns a darker brick red color (about 3 minutes), it will be nice and toasty. Now add in the roasted red pepper ribbons, sherry vinegar, and 1/4 cup of your water. Stir to incorporate. A bit of sauce should develop. Keep adding your water 1/4 cup at a time so it keeps getting saucier without getting watery. Once you’ve added all of your water it should be bubbly and saucy.
If you haven’t been cooking in an oven safe pan, transfer your saucy veggies into an oven safe dish.
Crack an egg into a bowl. Using a spoon, push down a little well into the egg dish and drop your egg into that well. Repeat until all of your eggs are nestled into the dish.
Bake for 6-8 minutes, taking your dish out of the oven right after the egg whites have set, so your yolks remain runny in the center.
Top with parsley, serve with crusty bread and avocado and enjoy!