Baked Vegetable Muffin Eggs


  • 1 bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 4 cherry tomatoes
  • 3 tablespoons of olive oil
  • Salt
  • Black pepper
  • 4 eggs
For the top
  • Red pepper

Saute the diced peppers and tomatoes in olive oil to taste with salt and pepper so that they remain slightly firm. Divide the sauteed vegetables into ovenproof muffin cups. Crack an egg on them and cook them in a preheated 200 degree oven for 8-10 minutes until the eggs are cooked, then take them out of the oven. Serve hot with a sprinkle of red pepper flakes on top.

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