Nickel Allergy Friendly Cheesy Baked Eggs with Roasted Red Pepper

Total time35 min

Prep time10 min

Cook time25 min

4.7

(18)

Nickel Allergy Friendly Cheesy Baked Eggs with Roasted Red Pepper

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Ingredients

4 servings

For the sauce

2 tbsp olive oil
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 jar (12 oz) roasted red bell peppers, drained
½ tsp ground ginger
¼ tsp sweet paprika
½ tsp salt
¼ cup low-sodium chicken broth

For the eggs

8 large eggs
¾ cup shredded mozzarella cheese

For serving

2 tbsp fresh basil, thinly sliced (optional)
Can be omitted
fresh basil
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
2
Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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