Baked Eggs with Green Chiles and Capers

5.0(5)

by Geoffrey Zakarian·published 2015-07-20

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Main Dish

Servings

6 servings

Total time

—

Calories / serving

299 kcal

Ingredients (12)

serves

5 tablespoons extra-virgin olive oilolive-oil
1 cup small-diced onion (about 1 medium onion)
1/4 cup capers, drained and rinsedcapers
2 tablespoons minced fresh oreganooregano
1 tablespoon finely minced garlicgarlic
1 green serrano chile, finely sliced
Grated zest of 1 orangeorange
One 28-ounce can whole San Marzano tomatoes, drained and roughly choppedtomato
6 ounces San Marzano tomato puree
6 large eggsegg
1 cup 3/4-inch baked croutons
1/2 cup grated Parmigiano-Reggianoparmesan

Instructions (3 steps)

01Preheat the oven to 400 degrees F.
02In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.

Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.

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Not rich — missing servings, total time, or calories.