Baked Eggs with Pepper and Fennel Recipe

Name: Baked Eggs with Pepper and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. olive oil; 1 small onion; 2 clove garlic; 2 red bell peppers; 1/2 bulb fennel; 1 tsp. salt; 1/2 tsp. fresh ground pepper; 1/4 tsp. dried oregano leaves; 1/4 tsp. fennel seed; 2 tbsp. lemon juice; 8 slice prosciutto; 16 arugula leaves; 8 large eggs

Servings: persons

1 tbsp. olive oil
1 small onion
2 clove garlic
2 red bell peppers
1/2 bulb fennel
1 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. dried oregano leaves
1/4 tsp. fennel seed
2 tbsp. lemon juice
8 slice prosciutto
16 arugula leaves
8 large eggs

1
Prepare the eggs: Preheat oven to 375F.
2
Heat olive oil in a large skillet over medium heat.
3
Add the onion and cook until softened -- about 5 minutes.
4
Add the garlic and cook 1 to 2 more minutes.
5
Add the red pepper, fennel, salt, pepper, oregano, and fennel seed and continue to cook, stirring frequently, for 2 minutes.
6
Reduce heat to medium low, add lemon juice, cover, and cook for 20 minutes.
7
Remove the cover and cook until vegetables are very soft -- about 10 more minutes.
8
Line eight 4-ounce ramekins with prosciutto and arugula leaves.
9
Place ramekins on a baking sheet, spoon about 1/4 cup of the pepper mixture into each, and crack 1 egg into each ramekin, preserving whole yolks.
10
Bake until eggs are set -- about 12 minutes.
11
Serve immediately.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp. olive oil, 1 small onion, 2 clove garlic, 2 red bell peppers, and more.

Yes, Baked Eggs with Pepper and Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs with Pepper and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions