Serves: 2
Preparation time: 20 min
If you’re looking for a quick but impressive breakfast or brunch on low budget this might be your thing: baked eggs with sweet red peppers and sour cream – avocado dip!
I already posted a very similar post a few months ago – but without peppers and the dip!
Ingredients:
The eggs:
- 4 eggs (2 per person)
- 1-2 big sweet red peppers
- 2 gloves of garlic
- a little bit of ham (optional)
- fresh basil
- 2 tbsp of good-quality olive oil
- salt & pepper
The avocado dip:
- 1 very ripe avocado
- 100 g sour cream (or Greek high-fat yoghurt)
- 1 tsp lemon juice
- a pinch of dried chili
- salt & pepper
Preparation:
The eggs:
- First you will need to chop the garlic and the peppers into very thin slices.
- You then preheat your oven to 150°C while you choose a pan/pot/casserole dish that you can use on your stove and in the oven.
- Put the cooking dish on the stove and slowly heat the olive oil. You then fry the garlic for about 2 minutes before you add the peppers & chopped ham and fry for another 5-10 minutes. You will want your garlic and peppers to become soft and juicy – make sure that the garlic doesn’t get burnt, for it will taste bitter.
- Remove from the stove and cautiously break the eggs over the mixture of garlic and peppers. Be careful not to break the yolk!
- Spread half of the basil over the eggs and place the whole thing in your oven.
- Now slowly bake your eggs until they are done. This will take at least 5–10 minutes – depending on how you like your eggs :)
- Serve warm and sprinkle with salt (flakes), pepper & basil.
The avocado dip:
- Peel the avocado and remove the pip. In a small bowl smash the avocado until you get a smooth paste.
- Add sour cream & lemon juice. Mix well.
- Season with chili, pepper & salt.
Serve both dishes with bread or veggie-sticks (carrots, cucumber, peppers, celery, etc.).
Happy Sunday, everyone! I am off to Vienna’s „mountains“ ;)
Anna
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