Mustard Free Roasted Red Pepper and Egg Bake
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Learn more →Ingredients
4 servings
For the pepper-beet base
- 3 large red bell peppers
- 1 cup roasted beet, peeled and roughly chopped
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- ¾ tsp salt, plus more to taste
For the eggs
- 8 large eggs
- ¼ cup fresh ricotta
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the whole red bell peppers on a rimmed baking sheet and roast, turning once halfway through, for 25–30 minutes, until the skins are deeply charred and the peppers have collapsed. Transfer to a bowl, cover tightly with a plate or plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the stems and seeds, and roughly chop the flesh.
- 2
Reduce the oven temperature to 375°F (190°C). In a 12-inch oven-safe skillet, heat 2 tbsp of the olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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