| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup half-and-half or whole milk
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 2 large green bell peppers, seeded and cut into 1/2-inch strips
- 1 1/2 cups cherry tomatoes, halved
- 1/4 pound thinly sliced ham, cut into 1-inch pieces
- 4 slices sourdough bread, torn into pieces (about 2 cups)
- 2 tablespoons chopped fresh parsley, plus more for topping
- 8 large eggs
Instructions
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
- Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Nutrition Facts
| Calories | 469 |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 382 milligrams |
| Sodium | 945 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 3 grams |
| Protein | 26 grams |
Reviews
I loved this but would use a little less of the cream mixture so prevent a bread pudding consistency. Otherwise, wonderful Christmas breakfast dish!
I loved this dish! I added red peppers, used lunch meat ham and fat free half and half…..otherwise followed recipe exactly. I had it in for 15 minutes and the yolks did set. I was hoping for more of an “over easy” yolk so next time I will cook it a couple minutes less. So pretty and delicious. Almost half left over after (2 adults ate so it will go on bagels for breakfast tomorrow with some cheese!
This was a great recipe for a Sunday brunch – I added red peppers, used ciabatta bread instead, and next time I am going to add some cheese and serve it with salsa. I did have to cook it longer, as the eggs were not done in 15 minutes – it took about 25 minutes.
Love this recipe! I have made it several times over the last few months and it is always a big hit. The egg yokes add such a richness to the peppers…amazing! One hint…do not cook it anymore than one minute longer than the recipe calls for or the eggs turn into rubber. Also one of the most beautiful dishes you will ever make.
Excellent and easy to do. Provides something from pretty much every food group.
I really REALLY enjoyed this recipe. I love eggs on things and the flavor of this dish was perfect. I even used some leftover pizza in place of the bread and this has become one of my top favorite recipes to make.
This recipe is great. I added a bit more than a pinch of cayenne and and this was fabulous. It’s so nice having variance in breakfast!
My husband and I made this for dinner last night after seeing it in Food Network Magazine. We halved the recipe and it turned out perfectly. We used fat-free half and half and used a regular white Italian bread instead of sourdough, and those substitutions worked just fine. Breakfast for dinner is a nice change of pace. We will definitely use this recipe again.
I made this for breakfast this morning. I cut it down for just me. I scrambled the eggs to cover the ingredients and used 3 eggs with bread that I made for it. I’ll make it again. It is good.