Cancel
Nearby: Atlanta, GA 30308

Access Your Account

New to Healthgrades?

Join for free!

Or, sign in directly with Healthgrades:

Doctors and their Administrators:
Sign Up or Log In

Baked Eggs With Green Chiles and Capers

By

Geoffrey Zakarian

Was this helpful? (1)
This content is selected and managed by the Healthgrades editorial staff and is brought to you by an advertising sponsor.
x

This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

ADVERTISEMENT
woman-cracking-eggs-in-bowl

Looking for a great brunch recipe? Look no further with Baked Eggs with Green Chiles and Capers. The chiles, capers and tomato provide a perfect nest for the eggs. 

Yields: 6 servings

Ingredients:

  • 5 tablespoons extra virgin olive oil
  • 1 cup onion, small diced
  • 1 tablespoon garlic, finely minced
  • 1 each green Serrano chile, finely sliced
  • 4 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh oregano, minced
  • 1 each orange zest
  • 1 each 32-ounce can San Marzano Tomatoes, strained and rough chopped
  • 6 ounces San Marzano tomato puree
  • 6 each eggs, whole
  • ½ cup low fat parmesan cheese
  • 1 cup baked croutons, ¾-inch

Method of Preparation:

1. Preheat oven to 400F.

2. In a medium straight sided sauté pan, heat the olive oil over medium flame. Add the onion and cook until soft, about 5 minutes. Add the garlic, chile, capers, oregano, and orange zest. Cook for 3 more minutes.

3. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, about 20-25 minutes.

4. Place the mixture at the bottom of an oval 8” baking dish. Form 6 small wells to hold the eggs.

5. Place the cracked eggs in each of the wells. Place the croutons around the eggs and finish with the Parmigiano Reggiano.

6. Bake the eggs until the yolk is still soft, but the whites are cooked, about 15 minutes.

Was this helpful? (1)
Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

© 2016 Healthgrades Operating Company, Inc. All rights reserved. May not be reproduced or reprinted without permission from Healthgrades Operating Company, Inc. Use of this information is governed by the Healthgrades User Agreement.

View Sources

Medical References

You Might Also Like

Share via Email

PREVIOUS ARTICLE:

Chicken Paillard

NEXT ARTICLE:

Green Smoothie With Avocado

Up Next

Green Smoothie With Avocado