Baked Egg Bell Pepper Tarts

Staff Writer
Baked Egg Bell Pepper Tarts
Baked Egg Bell Pepper Tarts
MeatlessMonday.com

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.

8
Servings
764
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
50g
77%
Sugar
1g
N/A
Saturated Fat
9g
46%
Cholesterol
167mg
56%
Protein
13g
26%
Carbs
65g
22%
Vitamin A
133µg
15%
Vitamin B12
0.5µg
8.1%
Vitamin B6
0.2mg
12.2%
Vitamin C
21mg
35%
Vitamin D
0.9µg
0.2%
Vitamin E
1mg
6%
Vitamin K
21µg
26%
Calcium
105mg
11%
Fiber
2g
8%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
2mg
9%
Magnesium
36mg
9%
Monounsaturated
21g
N/A
Niacin (B3)
1mg
5%
Phosphorus
203mg
29%
Polyunsaturated
17g
N/A
Potassium
276mg
8%
Riboflavin (B2)
0.3mg
15.6%
Sodium
929mg
39%
Thiamin (B1)
0.1mg
7.1%
Zinc
1mg
9%

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