These are good. I love finding recipes that are not only tasty but healthy too! Nice change from oatmeal, or pancakes and eggs for our Saturday morning pre-ride meal. This made for great fuel too for I did not feel the least bit hungry for more then half of our fifty mile ride.
The recipe states it serves two, but easily would serve four; ended up taking the leftovers to my sister and nephew. Received a thumbs up even from my nephew who has a limited palate. He who used to like only steak, fries and slurpees! This is a keeper.
Success meter (1-3): 3
2 tablespoons olive oil
2 tomatoes, peeled and chopped
½ cup finely chopped onion
½ cup finely chopped green pepper
½ cup finely chopped mushrooms
1 teaspoon minced garlic
¼ teaspoon oregano
½ teaspoon curry powder or 2 pinches saffron
3 tablespoons lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons grated dry cheese (Parmesan, dry Monterey Jack, Cheddar, or Swiss)
Chopped parsley or cilantro for topping
Preheat oven to 350°
In a large ovenproof frying pan, heat the oil and sauté the tomatoes, onion, pepper, mushrooms, and garlic for 3 minutes. Add the herbs, spice, and lemon juice, salt and pepper to taste, and cook for 1 minute.
Smooth out the vegetables and make four evenly space depressions on the vegetable bed. Carefully crack an egg into each depression and sprinkle with the cheeses. Place the frying pan in the oven for 12-15 minutes, until the eggs are just set. Serve immediately, sprinkled with chopped parsley or cilantro.