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Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 small onion , cut into 1/4-inch strips

  3. 2 clove(s) garlic , minced

  4. 2 red bell peppers , cut into 1/2-inch strips

  5. 5 bulb(s) fennel , cut into 1/4 inch strips

  6. 1 teaspoon(s) salt

  7. 1/2 teaspoon(s) fresh ground pepper

  8. 1/4 teaspoon(s) dried oregano leaves

  9. 1/4 teaspoon(s) fennel seed , crushed 2 tablespoon(s) lemon juice

  10. 8 slice(s) prosciutto

  11. 16 arugula leaves

  12. 8 large eggs

Instructions Jump to Ingredients ↑

  1. Prepare the eggs: Preheat oven to 375°F. 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.

  2. 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.

  3. 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.

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