Baked Egg Bell Pepper Tarts

Baked Egg Bell Pepper Tarts
Staff Writer
Baked Egg Bell Pepper Tarts

Baked Egg Bell Pepper Tarts

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.


Calories per serving:

774 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 50g 78%
  • Carbs 65g 22%
  • Saturated 9g 47%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 21g
  • Polyunsaturated 17g
  • Protein 14g 28%
  • Cholesterol 193mg 64%
  • Sodium 1,084mg 45%
  • Calcium 109mg 11%
  • Magnesium 37mg 9%
  • Potassium 285mg 8%
  • Iron 2mg 9%
  • Zinc 1mg 9%
  • Phosphorus 217mg 31%
  • Vitamin A 144µg 16%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 1µg 9%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 21µg 26%
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