Western Skillet Eggs
- 1/2 cup half-and-half or whole milk
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 2 large green bell peppers, seeded and cut into 1/2-inch strips
- 1 1/2 cups cherry tomatoes, halved
- 1/4 pound thinly sliced ham, cut into 1-inch pieces
- 4 slices sourdough bread, torn into pieces (about 2 cups)
- 2 tablespoons chopped fresh parsley, plus more for topping
- 8 large eggs
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Per serving: Calories 469; Fat 20 g (Saturated 6 g); Cholesterol 382 mg; Sodium 945 mg; Carbohydrate 43 g; Fiber 3 g; Protein 26g
Photograph by Antonis Achilleos
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