High Fructose Corn Syrup Free Garlic-Dill Yogurt Egg Bake with Peppers
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- salt and pepper, to taste
- 1 cup plain whole-milk yogurt
- 3 cloves garlic, finely grated
- 2 tbsp fresh dill, roughly chopped, divided
- 8 large eggs
For the chili oil
- ¼ tsp red pepper flakes
- 2 tbsp extra virgin olive oil
For serving
- fresh dill sprigs, for serving (optional)
- crusty whole-grain bread, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the red and yellow bell peppers and cook, stirring occasionally, until softened and lightly caramelized at the edges, about 8–10 minutes. Stir in the cumin, smoked paprika, and turmeric and cook until fragrant, about 1 minute. Season with salt and pepper, then transfer the peppers to a plate and set aside. Wipe the skillet clean.
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