Tomato, Pepper and Herb Baked Eggs With Gruyere Cheese

Tomato, Pepper and Herb Baked Eggs With Gruyere Cheese (500x334) 2 If you follow me on Instagram, you know that we recently went on a spontaneous weekend trip to Miami. We’re just fun like that. Last Friday night, Sergi and I were running from our car to the house, loaded down with grocery bags through POURING rain, when my phone rang. It was my sister, Milana, calling. Wet and laughing, I finally made it into the house and called her back. Turns out, Milana was asking if we wanted to join them on a spur of the moment trip to Miami.

“Um. When?”, was my response.

“Tomorrow morning.” She said, nonchalantly. So, we talked, for about 2 minutes, and decided to GO! Yep.

We stayed right in Downtown Miami, in an awesome hotel, enjoyed the pool, went shopping, relaxed and strolled around the city a bit. It was a perfect getaway.

We also had some incredible food. Armed with the trusted source, travelocity, we found some fantastic places to eat. On Saturday night, we dined at the very famous Cafe Prima Pasta, which has been rated #1 by many different sources. We stood in line for at least 40 minutes, but it was worth every moment. The food was phenomenal and the prices very affordable. We all kept gushing over our food and making each other try our delicious dishes. I’ll definitely be recreating most of them for the blog in the future.

On Sunday, we stopped for brunch at Michael’s Genuine Food and Drink. By the way, this is not a sponsored post; neither of the restaurants nor travelocity even know who I am:). That place was packed! We had to wait for a long time to get a table, but we were a determined and very hungry bunch.

Sergi and Andrey (that’s Milana’s husband), ordered this incredible egg dish, Wood Fire Roasted Double Yolk Egg With Gruyere cheese, which I showed you a picture of on Instagram as well. You know I always have to try whatever Sergi orders and as soon as I put a spoonful in my mouth, I knew I had to recreate it as soon as I came home. And so I did. I don’t have a wood fire oven, though, so I made due with my available resources.

Isn’t it awesome to have spunky sisters, who are so much fun? I certainly think so. Thanks, Milana and Andrey!

(Click on any of the pictures below to see a larger scale of the slideshow.)

Ingredients:

1 teaspoon oil

1 small shallot, minced

1 small garlic clove, minced

2 large tomatoes, peeled, seeded and coarsely chopped

1/4 cup roasted red peppers, chopped

salt, pepper

1/2 Tablespoon fresh parsley, minced

1/3 – 1/4 cup Canadian bacon, chopped (or ham, turkey, any other deli or sauteed mushrooms)

1 Tablespoon softened butter, to grease the ramekins

8 eggs

4 slices Gruyere cheese, (or Mozzarella, Provolone, Swiss, etc)

Preheat the oven to 400 degrees Fahrenheit.

In a small saucepan or skillet, heat up 1 teaspoon of oil. Add the shallot and garlic, season with salt and saute until tender and slightly golden, about 2 minutes. IMG_6345 (500x334) Add the chopped tomatoes and cook of another 3-5 minutes, seasoning the tomatoes with salt and pepper also.

To peel the tomatoes, cut an X on the bottom of each tomato, and place them in boiling water for just 30 seconds. Take out the tomatoes and place in an ice bath. The peel will come right off. It’s the same as peeling peaches, just like in a tip I shared in an earlier post. IMG_6349 (500x334) Add the chopped roasted red pepper. You can use jarred roasted red peppers, which can be found in any grocery store, usually located in the same aisle as pickles, or make your own Roasted Red Peppers. IMG_6352 (500x334) You can also use a regular bell pepper, in which case, start cooking it with the shallot and garlic, so that the pepper has a chance to cook through. Add the parsley to the tomatoes and peppers. This salsa is SO good, I could eat it by the spoon! I’m serious. Ask my husband.  IMG_6354 (500x334) Grease 4 ramekins with softened or melted butter. IMG_6353 (500x334) Divide the tomato mixture among the four ramekins. IMG_6357 (500x334) Sprinkle in the chopped Canadian bacon on top of the tomatoes. You can use any deli that you like – ham, turkey, or even some sauteed mushrooms. IMG_6359 (500x334) Crack in 2 eggs into each ramekin. Season with salt and pepper. IMG_6362 (500x334) Place a slice of cheese on top of each ramekin. You can also use any kind of cheese that you like as long as it melts well, such as Mozzarella, Provolone, Swiss, etc. IMG_6363 (500x334) Place the ramekins on top of a rimmed baking sheet and place it in the preheated oven. Bake for about 10-15 minutes, depending on how well you like your egg yolks to be cooked. Take them out sooner than you think, since the eggs will continue to cook after you take them out of the oven. Tomato, Pepper and Herb Baked Eggs with Gruyere Cheese (2) (500x333)

Tomato, Pepper and Herb Baked Eggs With Gruyere Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1 teaspoon oil
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 2 large tomatoes, peeled, seeded and coarsely chopped
  • ¼ cup roasted red peppers, chopped
  • salt, pepper
  • ½ Tablespoon fresh parsley, minced
  • ⅓ – ¼ cup Canadian bacon, chopped (or ham, turkey, any other deli or sauteed mushrooms)
  • 1 Tablespoon softened butter, to grease the ramekins
  • 8 eggs
  • 4 slices Gruyere cheese, (or Mozzarella, Provolone, Swiss, etc)
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small saucepan or skillet, heat up 1 teaspoon of oil. Add the shallot and garlic, season with salt and saute until tender and slightly golden, about 2 minutes.
  3. Add the chopped tomatoes and cook of another 3-5 minutes, seasoning the tomatoes with salt and pepper also.
  4. Add the chopped roasted red pepper. You can also use a regular bell pepper, in which case, start cooking it with the shallot and garlic, so that the pepper has a chance to cook through.
  5. Add the parsley to the tomatoes and peppers.
  6. Grease 4 ramekins with softened or melted butter.
  7. Divide the tomato mixture among the four ramekins.
  8. Sprinkle in the chopped Canadian bacon on top of the tomatoes. You can use any deli that you like – ham, turkey, or even some sauteed mushrooms.
  9. Crack in 2 eggs into each ramekin. Season with salt and pepper.
  10. Place a slice of cheese on top of each ramekin. You can also use any kind of cheese that you like as long as it melts well, such as Mozzarella, Provolone, Swiss, etc.
  11. Place the ramekins on top of a rimmed baking sheet and place it in the preheated oven. Bake for about 10-15 minutes, depending on how well you like your egg yolks to be cooked. Take them out sooner than you think, since the eggs will continue to cook after you take them out of the oven.

 

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Comments

  1. Oksana says

    I’ll definitely have to make. I don’t have any ramekins, but going to put it on my next shopping list. This just looks so good. I love anything with eggs, my daily must have (along with coffee).

  2. Edna says

    I like your recipes. I tried this baked eggs this morning, and it so delicious. I made the cheesy chicken meatballs for our Potluck and they loved it. You are an awesome cook! Thanks for sharing these to us. Take care and God bless – Edna from Mn.

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