Oral Allergy Syndrome Friendly Roasted Red Pepper and Egg Bake

Total time55 min

Prep time20 min

Cook time35 min

Oral Allergy Syndrome Friendly Roasted Red Pepper and Egg Bake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pepper-beet base

3 large red bell peppers
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red bell pepper, tap it and change its rating to Red.
1 cup roasted beet, peeled and roughly chopped
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!