Recipe courtesy of Nina Manchev
Recipe Details
- Level: Easy
- Yield: 1 serving
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Nutritional Analysis Per Serving (Serving Size: 1 of 1 servings)
Calories: 881
Total Fat: 69 g
Saturated Fat: 26 g
Carbohydrates: 24 g
Dietary Fiber: 8 g
Sugar: 14 g
Protein: 44 g
Cholesterol: 475 mg
Sodium: 1762 mg
Ingredients
- 1 heirloom tomato, sliced into 1/2-inch pieces
- 1 bell pepper, roasted and chopped
- 1/2 cup chopped scallions
- 3 ounces Bulgarian feta
- 1 tablespoon dried savory
- 1 tablespoon extra-virgin olive oil
- 4 ounces sliced charcuterie, such as Lukanka or a similar European dry-cured sausage
- 2 eggs
- 1 serrano pepper, split
- Pinch of fine paprika, Hungarian or Spanish
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Special equipment:
- 1 clay baking pot with lid
Directions
- Preheat the oven to 420 degrees F. Layer the tomato slices on the bottom of the clay pot. Top with roasted bell peppers, scallions, feta, and savory. Drizzle with olive oil. Cover with the lid and bake for 12 to 15 minutes.
- Remove from the oven and add the charcuterie. Crack the eggs over the charcuterie, and place the split serrano pepper on top. Return to the oven and bake until the eggs are set, about 5 minutes. Finish with a sprinkle of paprika.
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
