Total Time
Prep 15 mins
Cook 20 mins

This recipe, originally from a Canadian Living cookbook, is for 6 -- but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine.

Ingredients Nutrition


  1. Preheat oven to 375F degrees.
  2. Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
  3. Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
  4. Divide veggie mixture between the 6 tortillas.
  5. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
  6. Sprinkle with salt and pepper if you wish.
  7. Place baking sheet in the oven and bake for 20 minutes.
  8. Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
  9. Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
Most Helpful

4 5

I really loved the idea of a tortilla "bowl" for the containter. It worked really well. I did find the pepper and egg filling a little bland. I think I'd add some refried beans and salsa next time. Could really expand this by using fillings such as taco, seafood or cooked chicken. Good recipe.

4 5

Very good, and quite creative. I loved the torilla bowls and the eggs looked simply lovely. Our guests enjoyed them. My eggs needed a bit more cook time. A good, attractive dish for company. I thought these could stand for a bit more flavor - perhaps some snipped cilantro and some fresh salsa, and maybe some fresh garlic in the onion pepper mixture too.

4 5

Interesting twist for breakfast.