roasted red pepper and egg tart

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side.   These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

roasted red pepper and egg tart

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

roasted red pepper and egg tart

Roasted Red Pepper and Egg Tart
 
Prep time
Cook time
Total time
 
These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.
Author:
Serves: 6
Ingredients
  • 2 red bell peppers, cut into thin strips
  • 1 red onion, cut into thin strips
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ cup loosely packed parsley, chopped
  • ¼ cup loosely packed cilantro, chopped
  • 1 sheet (1/2 package) puff pastry, thawed
  • 1 egg, beaten
  • 6 tablespoons low fat sour cream
  • 6 eggs
  • sea salt and cracked pepper
Preparation
  1. Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
  2. Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a ¼ inch boarder around the edges. Refrigerate until ready to bake.
  3. Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
  4. Top with remaining herbs and season with salt and pepper. Serve immediately.
Nutrition Information
Calories: 386 Fat: 28.7 Carbohydrates: 22.6 Fiber: 1.9 Protein: 10.4

Don’t miss any of the other great “Breakfast for Dinner” recipes from the Sunday Supper group! SundaySupper_thumb1

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Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

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Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog