Tuesday, November 4, 2008

Baked Eggs

In New York, one of my favorite brunch places is Casimir on Avenue B between 6th and 7th Streets. I almost always order the same thing: baked eggs. Served in an individual oblong casserole dish, three eggs are cracked over a mixture of stewed tomatoes, onions, and green peppers. The eggs are topped with a few cubs of feta and a sprinkling of capers, and then placed in the oven to cook.
Lately I've been making my own take on this baked egg dish. Last week, I served the eggs on a bed of garlicky spinach, red peppers, and caramelized onion. Since I don't have individual casserole dishes, I bake my eggs in an ovenproof frying pan. The presentation might not be the same, but my version does eliminate extra dishes.

1 and 1/2 tablespoon olive oil
1 small onion
1/2 red bell pepper
2 cloves garlic
1 bunch spinach
6 eggs
2 tablespoons capers
1/4 cup grated Gouda
Salt and pepper

Preheat oven to 375 degrees.

Prepare to caramelize the onion, by cutting it in half, then slicing it from root to tip. Add 1 tablespoon olive to frying pan. Place onion in pan and cook over low heat until onion turn light brown, about 20 minutes.

Finely dice red pepper and mince garlic. Add 1/2 tablespoon olive oil to pan along with the pepper and garlic. Allow to cook over medium-high heat for another few minutes. Add spinach and toss with other ingredients. Cook until completely wilted, about 2 minutes.

Crack eggs over the vegetable mixture. Leave yolks whole if you like your eggs a little runny; crack yolks if you want them to cook through. Sprinkle the capers and cheese over top of the eggs and season with salt and pepper.

Place the pan into the oven and cook until the cheese is melted and golden brown, about 5 to 7 minutes depending on how you like your eggs cooked.

Serve with pita or flat bread.

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