Moroccan baked eggs with red peppers and spinach recipe
Poaching, frying, scrambling -- there are a million ways to prepare eggs, and baking them yields especially tasty results.
Ingredients:
- 1 clove of garlic, minced
- 4 cups loosely packed baby spinach
- Extra-virgin olive oil
- 3/4 cup roasted red peppers, cut into thin strips
- 6 large eggs
- 1 cup crumbled goat cheese
- 2 tablespoons heavy cream
- 1 tablespoon harissa
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon paprika
Directions:
1. Pre-heat oven to 375 degrees F.
2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture.
3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots.
4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika.
5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.