Recipe by Lennie
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.
Top Review by Tebo
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.
- 6 small flour tortillas, room temperature (6-inch diameter tortillas work well)
- 3⁄4 cup finely chopped red bell pepper
- 1⁄4 cup finely sliced green onion
- 2 tablespoons minced fresh parsley
- 6 large eggs
- salt and pepper
Directions See How It's Made
- Preheat oven to 375F degrees.
- 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.
- Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
- Divide veggie mixture between the 6 tortillas.
- 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.
- Sprinkle with salt and pepper if you wish.
- Place baking sheet in the oven and bake for 20 minutes.
- Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
- Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.