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Very good! I used the stovetop option. This was flavorful and a had a nice little kick from the chili pepper. Thanks for sharing!
This was an excellent breakfast dish. Thanks to prior comments I did some tweaking of the recipe. First, I did not have a red chili pepper so I used a jalapeno pepper. Then I used canned tomatoes and included about 2 tablespoons of juice with the tomatoes to make up for the lack of liquid when poaching the eggs. Oh, and I cooked on the stove top in a skillet. Again excellent dish, made easier with the addition of the extra tomato juice. Thanks for a new breakfast dish that I will make this again. Made for ZWT3.
Great combination of flavours. I made this for one -- and for breakfast. I expected the veggies to sweat out enough moisture, but like the other reviewers, I didn't have any liquid for basting. I needed to add several tablespoons of water. I forgot to take a photo, but will add one the next time I cook it. I love savoury for breakfast. Made and enjoyed for Zaar World Tour.
I think this is a great, healthy way to start the day. My choice of cooking approaches was stove top, which is quicker. Everything went well until it was time to add the eggs...no liquid for basting. So, I just got out another pan and lightly poached them in some simmering water and then laid the cooked eggs on top of the delicious vegetables. My DH enjoyed his breakfast.
I made these for ZWTIII with ingredients on hand. In place of the yellow bell pepper, I used green and the tomato was a vine ripened tomato. The substitution on the tomato may have contributed to not having sufficient liquid to poach the eggs. After the 15 minutes in the oven, the eggs were not set; however, I added a touch of water they were done in an additional few minutes. The flavor combinations were very nice. This dish reduces very well to 2 servings. Thanks toni!