Eggs baked in a silky, vibrant sauce is the kind of dinner that feels indulgent without the aftermath that so many rich dishes bring. The sauce here gets its deep, sweet flavor from roasted red bell peppers and softened leeks — both gentle on a sensitive stomach — blended smooth with a touch of ginger and sweet paprika. Skipping the usual garlic and onion in favor of leeks keeps things flavorful without the common triggers that can set off reflux. A blanket of melted mozzarella ties everything together, and because it's a lower-fat cheese used in a modest amount, it stays well within friendly territory. Everything comes together in a single oven-safe skillet, which means less cleanup and a beautiful, bubbling dish you can bring straight to the table. Serves four, and it's the kind of meal that genuinely does not feel like you're working around anything at all.
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Leek can worsen reflux in some people, but the small amount in this recipe (~1/2 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
Sweet paprika is a mild spice with very little heat, and this recipe uses less than 1/8 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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