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Recipe courtesy of Geoffrey Zakarian
Baked Eggs with Green Chiles and Capers
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 299
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 194 mg
- Sodium
- 427 mg
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 299
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 194 mg
- Sodium
- 427 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.
- Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.
