Breakfast with eggs on a bed of vegetables (part one)

Name: Breakfast with eggs on a bed of vegetables (part one) - Albertina L.
Ingredients: 3 eggs (I had duck eggs from farmers) 1 bunch of green onions 3 tomatoes 3 bell peppers (I had frozen red and yellow) 2 tablespoons of finely chopped fresh parsley salt and pepper to taste 100 g of sh; 3 tablespoons of olive oil

Children - Breakfast with eggs on a bed of vegetables (part one) by Albertina L. - Recipia

Breakfast with eggs on a bed of vegetables I prepare this breakfast about once a week when we are all at home. It is made simply, in a single tray, and the vegetables can be adapted based on what is available in the fridge. This time I used green onions, tomatoes, bell peppers, and sheep cheese, then placed the eggs on top and finished the dish in the oven. I had duck eggs, which have a richer yolk, so I left them in the oven a little longer. Quick info Total time: about 30 minutes Preparation time: about 10-15 minutes Baking time: 10-12 minutes for duck eggs; 7-8 minutes for store-bought chicken eggs Servings: about 2 servings Difficulty: easy Recipe type: warm breakfast with eggs and vegetables Ingredients 3 eggs. In the original recipe, I used duck eggs, but chicken eggs can also be used. 1 bunch of green onions 3 tomatoes 3 bell peppers, red and yellow, fresh or frozen 2 tablespoons of fresh parsley, finely chopped 100 g sheep cheese 2-3 tablespoons of olive oil Salt, to taste Pepper, to taste If using frozen bell peppers, there is no need to fully thaw them beforehand. They can be added directly to the pan, as I did. The tomatoes should be diced, as they will release enough juice to steam the vegetables under the lid. Preparation method 1. Wash the green onions and slice them into rounds. Put a bit of olive oil in a pan and sauté the onions over medium heat until they soften. 2. Cut the bell peppers into thin strips, then add them over the onions. If using frozen bell peppers, you can add them directly to the pan. 3. Add the diced tomatoes and cover the pan with a lid. Let the vegetables cook over high heat for 3-4 minutes. There is no need to cook them too much; they just need to soften and form a slightly juicy mixture. 4. Season the vegetables with salt and pepper. Add the chopped parsley, stir, then remove the pan from the heat. 5. Grease a heatproof dish with a bit of olive oil. Place all the sautéed vegetables in it and level them out. 6. Crack the eggs directly over the vegetables. Place slices of sheep cheese among them. If the cheese is very salty, use less salt in the vegetables. 7. Cover the dish with a suitable lid or aluminum foil and place it in the preheated oven at 180 degrees Celsius. 8. Bake for 10-12 minutes if using duck eggs, depending on how well you want them cooked. For store-bought chicken eggs, the indicated time in the original recipe is 7-8 minutes. 9. Serve the dish immediately while it is hot. The eggs will continue to cook a little even after the dish is taken out of the oven, especially if it remains covered. Why I make this recipe often It is a practical breakfast for days when we have more people at the table. The vegetables prepare quickly, and then the dish can go directly into the oven. Additionally, the recipe is flexible: it can be made with fresh or frozen vegetables and can be prepared with or without cheese, depending on what we have on hand. Tips and variations Tips Do not cook the vegetables too much before placing them in the heatproof dish. They will spend more time in the oven, and if they are already very soft, they can become watery. The baking time depends on the type of eggs and how well you want the yolks cooked. Duck eggs usually have a thicker and richer yolk than chicken eggs, which is why they require a longer time. For eggs with a softer yolk, check the dish towards the end of the indicated time. If you prefer them more well-done, you can leave them a little longer, but it’s best to check to ensure the vegetables do not dry out. Sheep cheese is salty, so taste the vegetables before adding salt. The amount of salt needed also varies depending on the type of cheese used. Substitutions Duck eggs can be replaced with chicken eggs. For these, the baking time is shorter, approximately 7-8 minutes, according to the original recipe. Fresh bell peppers can be replaced with frozen bell peppers. There is no need to wait for them to thaw completely. Instead of sheep cheese, the recipe can be made without cheese, as mentioned in the dish description. Since no specific alternative cheese is indicated in the basic recipe, any substitution should be chosen based on what you have available and how salty you want the dish. Variations You can keep the same base of vegetables and change the proportion of onions, peppers, and tomatoes, using what you have in the fridge. The important thing is that the vegetables are sautéed before adding the eggs. The dish can be made with cheese or without cheese. With sheep cheese, the flavor is more intense and salty; without it, the combination of eggs and vegetables is more prominent. Parsley is added at the end of cooking the vegetables to preserve its aroma. If you do not want a strong herb flavor, you can use less than the two tablespoons indicated. Serving ideas Serve the eggs on a bed of vegetables immediately after taking them out of the oven. The dish can be placed on the table and portioned directly, carefully, as it is hot. The dish is substantial enough for a family breakfast and does not require a complicated side dish. The vegetables and cheese are already in the dish, and the eggs are served along with them. Frequently asked questions Can I use only chicken eggs? Yes. Chicken eggs are suitable for this recipe, and the indicated baking time is approximately 7-8 minutes. However, check the eggs towards the end, as ovens may bake differently. Can I use frozen peppers without thawing? Yes. Frozen peppers can be added directly to the pan. They may release a bit more water, but this will reduce during cooking with the tomatoes. Can the recipe be made without cheese? Yes. Sheep cheese is included for flavor and for a richer texture, but the dish can also be made without it. In this case, adjust the salt in the vegetables. Why is the dish covered in the oven? The lid or aluminum foil helps the eggs cook evenly and retains moisture from the vegetables. The dish should be checked towards the end to stop baking when the eggs have the desired consistency. Are duck eggs suitable for daily consumption? Duck eggs can be consumed, but it is not recommended to eat them daily or in large quantities, as they have more cholesterol and fats than chicken eggs. They also contain minerals such as selenium, phosphorus, and iron, as well as Omega-3 fatty acids, but this does not make them a treatment for diseases. Claims that they are necessary for cancer patients are not medical recommendations; individuals with such issues should discuss nutrition with their doctor or a dietitian. Nutritional values The values are estimated and refer to the entire recipe made with duck eggs, 100 g of sheep cheese, and 2-3 tablespoons of olive oil. They may vary depending on the size of the eggs, the exact amount of oil, and the brand of cheese. For the entire dish: approximately 950-1,050 kcal Protein: approximately 50-55 g Fats: approximately 75-85 g Carbohydrates: approximately 30-35 g If the recipe is divided into two servings, one serving has approximately 475-525 kcal, 25-28 g of protein, 38-43 g of fats, and 15-18 g of carbohydrates. These values are approximate and do not replace calculations made based on the exact labels of the ingredients. Storage and reheating This dish is best served immediately. If leftovers remain, store them in the fridge in a covered container and consume them shortly. The eggs and vegetables can be easily reheated, but the texture of the eggs will change, and the yolk may harden. When reheating, heat only the portion you are going to eat. It is not recommended to leave the dish at room temperature for long or to reheat it multiple times.

Breakfast with eggs on a bed of vegetables (part one)

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