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Categories:
olive oil onion clove garlic red bell peppers fennel salt fresh ground pepper oregano fennel seed lemon juice arugula eggs
Viewed: 33 - Published at: 5 years agoIngredients
- 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
Method
- Prepare the eggs: Preheat oven to 375F.
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook until softened -- about 5 minutes.
- Add the garlic and cook 1 to 2 more minutes.
- Add the red pepper, fennel, salt, pepper, oregano, and fennel seed and continue to cook, stirring frequently, for 2 minutes.
- Reduce heat to medium low, add lemon juice, cover, and cook for 20 minutes.
- Remove the cover and cook until vegetables are very soft -- about 10 more minutes.
- Line eight 4-ounce ramekins with prosciutto and arugula leaves.
- 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.
- Bake until eggs are set -- about 12 minutes.
- Serve immediately.
