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.
Servings
8
servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup spinach, swiss chard or kale, chopped
- 2 ounce 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
Directions
- 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.