baked eggs with onions, tomatoes, carrots and cheese

I’d gotten a little bored with my egg preparations recently — I’ve poached them, fried them, boiled them — hard AND soft. I’ve made scramble eggs (pistu falls under this category). I haven’t done a fritata but that’s because I don’t have a skillet I can use in an oven. Anyway, iIcame across this recipe in my new cookbook, Mark Bittman’s “How to cook everything: the basics.” I figured I’d give it a try before I invite people to brunch 🙂

Just in case you’re too tamad (lazy) to click on the link … the originally recipe calls for eggs, cheese and onions. But one of the side notes said I could use other vegetables, so I looked in my refrigerator and started tossing a couple other ingredients on the counter — leftover carrots, a large tomato. Below is the recipe adapted from bittman’s.

6 large eggs
1 cup onion, diced
1 large tomato, diced
1 cup carrots, grated
2 tbsp olive oil
1 cup gruyere
1/2 cup bread crumbs
salt and pepper, to taste

saute the onions in olive oil until tender, about 10 minutes, stirring occasionally. add the carrots. when they’re a bit tender (but not mushy), add the tomatoes. you might need to lower the heat so the veggies don’t dry out. transfer them to a baking dish (9″ x 13″). sprinkle half of the cheese and half of the bread crumbs. with a spoon, make small “nests” for the eggs. crack the eggs and carefully drop in the nests. add salt and pepper, then the remaining bread crumbs and cheese. bake for 15 to 20 minutes at 350 degrees until the cheese is melted and the egg whites are slightly opaque. don’t worry about the yolks, they’ll continue cooking after you take the dish out of the oven. serve with buttered toast.


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