- Alton Brown born (1962)
Baked Egg Bell Pepper Tarts
- 1 Tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 Cup spinach, Swiss chard or kale, chopped
- 2 Ounces white Cheddar, grated
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 Teaspoon cayenne sauce
- Eight 3- to 4-inch diameter pre-baked mini tart shells
- 8 eggs
Red bell peppers, onion, and spinach are cooked together, then spiced with Cheddar cheese and a touch of cayenne. The sautéed vegetables make a delightful nest for an egg, baked sunny-side up in the oven. This recipe comes to us from Donna of Fab Frugal Food.
Preheat the oven to 425 degrees.
Heat the oil in a skillet over medium-high heat. Sauté the onion until just beginning to soften, about 2-3 minutes. Add the bell pepper and spinach. Cook until all of the vegetables have softened, about 2-3 minutes. (If using the Swiss chard or kale instead of spinach, cook 2-3 more minutes.)
Remove the skillet from the heat and let cool slightly. Stir in the cheese, salt, pepper, and cayenne sauce. Divide the mixture evenly into the mini tart shells. Crack 1 egg onto the top of each tart. Place the filled tart shells on a baking sheet.
Bake for 5 minutes for eggs with soft yolks. (If you like the egg yolks more solid, then leave in the oven and check every 1-2 minutes until the eggs have been cooked to the desired level of doneness.) Serve immediately.