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Home -> Main Dishes -> Breakfast
Ingredients (view qty in metric system instead) 1 medium red bell pepper, stemmed, seeded and diced 1 small red onion, peeled and diced 1 cup canned chopped Italian style tomatoes 4 tbsp. chopped fresh cilantro leaves, divided 3 tbsp. vegetable oil, divided 1 tbsp. red wine vinegar 1/2 tsp. salt 1/4 tsp. pepper 1 medium russet potato, peeled and diced 4 extra large eggs Directions Preheat oven to 400 degrees. Toss together bell pepper, red onion, canned tomatoes, 3 tbsp. cilantro, 2 tbsp. oil, red wine vinegar, salt and pepper in a large bowl until well combined. Toss together potato and remaining 1 tbsp. oil in the bottom of an 11 inch baking dish. Spread potatoes in a single layer. Spoon tomato mixture over potatoes. Bake about 45 minutes until vegetables are tender and edges are crusty. With the back of a ladle, make 4 indentations in the top of the casserole. Break 1 egg into each indentation. Bake about 10 minutes until yolks are softly set. Sprinkle remaining cilantro over top. Run a spatula around the edges of the casserole and cut between eggs into 4 portions. Serve immediately. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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