Casseroles and similar dishes should never be baked with circulating air, as it extracts too much moisture from the dish – even if it takes a little longer.
Although this breakfast takes some time to prepare, it is especially suited to use up food leftovers such as half-cut vegetables. You can prepare it with any kinds of vegetables at any time of the day.
40 min
Ingredients per serving
- 3 eggs
- ½ bell pepper (200g or 7 oz.)
- 5 (70g or 2.5 oz.) cherry tomatoes
- ½ onion
- 1 clove of garlic
- 1 teaspoon thyme leaves (fresh or dried)
- ½ teaspoon chili flakes or rings (fresh or dried)
- ½ teaspoon red pepper powder
- 1 teaspoon rapeseed or olive oil
- salt, pepper
Preparation
- Preheat oven to 180°C (360°F) (no circulating air).
- Skin onion and garlic.
- Cut onion into rings.
- Cut garlic into slices.
- Wash tomatoes and bell pepper, pat dry.
- Cut tomatoes in half.
- Core bell pepper and cut into strips.
- Grease oven dish with 1 teaspoon oil.
- Place pepper strips, tomato halves, onion rings and garlic slices in the dish, sprinkle with thyme, chili and red pepper powder.
- Crack eggs into oven dish, let slide like fried eggs.
- Bake casserole for approx. 30 minutes on middle rack.
