Products used in this recipe
Baked Rajas Eggs
Yield: 6 Servings (9 1/2 oz.)
Yield: 6 Servings (9 1/2 oz.)
Ingredients:
Step 2 - Sauce
| 1 1/2 fl. oz. | Olive oil |
| 6 oz. | Simplot Simple Goodness™: Mirepoix Vegetable Blend 3/8"x3/8" |
| 1 Tbsp. | Garlic, chopped |
| 28 oz. | Tomatoes, crushed, canned |
| 8 oz. | Simplot RoastWorks®: Flame-Roasted Red Peppers 6/2.5lb |
| 1 Tbsp. | Capers, chopped |
Step 3
| 6 each | Eggs |
| 15 each | Fresh Mozzarella, ciliegine |
| Thyme, fresh, stemmed | |
| 1 tsp. | Cracked pepper |
| 1 tsp. | Salt |
| 6 slices | Three cheese semolina bread or similar |
| 1 fl. oz. | Olive oil |
Step 1 - Yogurt Sauce
| 3/4 cup | Greek yogurt, plain |
| 1 Tbsp. | Orange zest |
| 1/2 Tbsp. | Garlic, chopped |
| to taste | Salt and pepper |
Preparation Instructions:
- Step 1
- Preheat oven to 375° F. Whisk together yogurt, zest, garlic and season with salt and pepper. Allow flavors to marry in the refrigerator.
- Step 2
- Sauté mirepoix and garlic in a large skillet with olive oil over medium heat until vegetables are very soft. Add the tomatoes, peppers and capers continue to simmer for 5 to 8 minutes until the sauce thickens and reduces. Season with salt and pepper
- Step 3
- Spray a 2" half hotel pan with cooking spray. Pour the tomato mixture into the pan, crack eggs over the mixture, dot the pan with cheese, sprinkle with thyme, pepper and salt. Bake in a 375° oven for 10 to 12 minutes or until eggs are set. Meanwhile, brush bread with olive oil and toast.
