Recipe courtesy of Rachael Ray
Episode: Southwest Brunch
Roasted Red Pepper and Potato Egg Pie
Total:
35 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.

While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.

Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.

IDEAS YOU'LL LOVE

Roasted Red Pepper Hummus

Recipe courtesy of Trisha Yearwood

Sweet Potato Hash with Fried Eggs

Recipe courtesy of Nancy Fuller

Roasted Red Pepper and Walnut Dip (Muhummara)

Recipe courtesy of Aarti Sequeira

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Red Velvet Whoopie Pies

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Deviled Eggs

Recipe courtesy of Sandra Lee

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking