Paprika Egg Casserole with Green Bell Pepper
From one of my housemates, who was Bulgarian, I learned that pretty much anything can be made in a clay pot. Bulgarians, he would say, use them all the time. Sausage, potato, vegetables - you name it.
Why not, I thought, so I tried a vegetarian brunch version. It was so good I made it again the next day.
Ingredients (serves 2):
1 large red onion
1 green bell pepper
3 tomatoes
100g white cow's cheese (or feta)
4 eggs
paprika powder
cayenne pepper
salt
ground black pepper
olive oil
Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
Instructions:
1. Finely chop the onion and tomatoes. Cut the bell pepper into thin strips, and these into 4cm (1.5 inch) strips.
2. Pour some olive oil in a skillet and place over a medium flame. Add the onion and sautee until glazed. Add the bell pepper and leave for a few more minutes, until it starts to soften. Then add the onion, some paprika powder, a little cayenne pepper, and salt. Sautée for another 4 minutes or so, then remove from the heat and divide over two mini casserole pots.
3. Chop the cheese into small cubes and stir into the pots. Unlike some yellow cheese varieties, like Gouda, this white cheese doesn't melt while cooking but retains its shape, making for nice salty little bites.
4. Break two eggs over the top of each casserole and sprinkle with black pepper. Put on the lid and place in the oven for 10-15 minutes, depending on how solid (or soft) you like your eggs. Serve with bread.
Why not, I thought, so I tried a vegetarian brunch version. It was so good I made it again the next day.
Ingredients (serves 2):
1 large red onion
1 green bell pepper
3 tomatoes
100g white cow's cheese (or feta)
4 eggs
paprika powder
cayenne pepper
salt
ground black pepper
olive oil
Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
Instructions:
1. Finely chop the onion and tomatoes. Cut the bell pepper into thin strips, and these into 4cm (1.5 inch) strips.
2. Pour some olive oil in a skillet and place over a medium flame. Add the onion and sautee until glazed. Add the bell pepper and leave for a few more minutes, until it starts to soften. Then add the onion, some paprika powder, a little cayenne pepper, and salt. Sautée for another 4 minutes or so, then remove from the heat and divide over two mini casserole pots.
3. Chop the cheese into small cubes and stir into the pots. Unlike some yellow cheese varieties, like Gouda, this white cheese doesn't melt while cooking but retains its shape, making for nice salty little bites.
4. Break two eggs over the top of each casserole and sprinkle with black pepper. Put on the lid and place in the oven for 10-15 minutes, depending on how solid (or soft) you like your eggs. Serve with bread.
