Baked Eggs in Tomato & Bell Pepper Ragout

I’m back from two weeks visiting lovelies in Brooklyn, a handful of pounds heavier from a tour of favorite dumpling and pizza joints. Returned happy from the holiday, but looking forward to getting back into my regular cooking and eating routines. So in that vein, here’s a beauty for you!

Baked Eggs in Tomato & Bell Pepper Ragout

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 white onion, thinly sliced
4 tomatoes, diced
2-3 garlic cloves, minced
2 tbsp tomato paste
three eggs
fresh or dried basil
red pepper flakes
parmesan, grated
salt and pepper
olive oil
PAM or fake-butter spray

Preheat oven to broil. PAM a metal-handled skillet, and set it over a medium-high heat. Add in the sliced onion, peppers, and about half of the garlic. Pour in half a cup or so of water. As the water boils and reduces, add more. Repeat this process until the veggies become soft, and eventually turn the heat to low so as to coax them to caramelize. Whenever, add shredded fresh basil, or dried basil, to taste.

(Basil and peppers from my garden!)

As the vegetables are cooking, take out a saucepan and add in the rest of your garlic, your diced tomatoes, a splash of olive oil, the tomato paste, and a handful of shredded fresh basil- or a sprinkling of dried basil, to taste. S & P. If you’ve a bottle of open wine handy, if you like, you can add a glug of it to the pot, and then set it to boil (to remove alcohol content).

(Tomatoes also from the garden.)

Stir well every few minutes, while keeping the pot on a medium-high heat. When the ingredients start resembling more of a sauce, reduce heat to low, while you’re waiting for the skillet vegetables to be ready.

When the peppers and onions are caramelized, pour your tomato sauce into the skillet. Stir.

Using a wooden spoon, create three small spaces in the ragout, and immediately fill these spaces by cracking an egg into each. Cook on low for 5-10 minutes. When the whites look semi-set, put the skillet under the broiler for JUST a couple minutes. I like the yolks still runny in this dish, so the flavors of each ingredient deliciously meld- rather than just complement- so I don’t even close the oven door, but just stand for a minute or so, holding the pan just over the top oven shelf. When the yolks pale slightly in color, and the egg whites no longer jiggle all over when you shake the pan a little, you’re good to go.

To serve, shake or shave on some parmesan, and sprinkle with some red pepper flakes. Garnish with a couple fresh basil sprigs. One of my brothers toasted some tortilla halves, and we used them to scoop up some of the sweet tomato-egg goodness.

One of the brothers enjoying his share.

Meal Cost:
bell peppers- $2.00
onion- $0.10
farmer’s market tomatoes- $1.00
garlic- $0.30
tomato paste- pantry
eggs- $0.50
basil- garden or pantry
red pepper flakes- pantry
parmesan- $0.50
salt and pepper- pantry
olive oil- pantry
PAM- pantry

Total Calories:
2 bell peppers- 60
1/2 onion- 30
4 tomatoes- 100
3 garlic cloves- 12
2 tbsp tomato paste- 25
3 eggs- 210
parmesan- 220 for 1/2 cup
olive oil- 120

The whole recipe comes to $4.40! If three people are eating, the calorie intake per person is around 260. If each person adds a tortilla half to their meal, each calorie intake is around 310 calories. Right on.

Questions? Comments?


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