Roasted Red Pepper and Egg Tarts

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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

Yield: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

Ingredients

  • 2 [b]red bell peppers[/b], cut into thin strips
  • 1 [b]red onion[/b], cut into thin strips
  • 3 tablespoons [b]olive oil[/b]
  • 1 teaspoon [b]fresh thyme[/b]
  • 1 teaspoon [b]cumin[/b]
  • 1 teaspoon [b]coriander[/b]
  • 1/4 cup loosely packed [b]parsley[/b], chopped
  • 1/4 cup loosely packed [b]cilantro[/b], chopped
  • 1 sheet (1/2 package) [b]puff pastry[/b], thawed
  • 1 [b]egg[/b], beaten
  • 6 tablespoons [b]low fat sour cream[/b]
  • 6 [b]eggs[/b]
  • sea salt and cracked pepper

Instructions

  2. 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.
  3. 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 1/4 inch boarder around the edges. Refrigerate until ready to bake.
  4. 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.
  5. Top with remaining herbs and season with salt and pepper. Serve immediately.
Nutrition Information:

Amount Per Serving: Calories: 386 Total Fat: 28.7g Fiber: 1.9g Protein: 10.4g
© Lauren Keating

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

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

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

Comments

  1. I was disappointed to find that you changed his original recipe. Frankly, the ratios and timing in the book are much better.
    Reply

  2. This piece of writing presents clear idea in support of the new visitors of blogging, that in fact how to do blogging.
    Reply

  3. My mouth is watering at the mere thought of these tarts...they look gorgeous and I love the flavors!
    Reply

  4. I love everything about this! Red peppers, egg and balsamic... yum! So much flavor in such a simple pastry.
    Reply

  5. Lauren, I need this in my life stat. Your tarts are gorgeous and I love the simple combination of roasted red peppers and eggs. You totally cooked that egg to perfection - that's exactly how I like mine done too.
    Reply

  6. This looks like a dish you would get for brunch at a fancy restaurant. Such beautiful presentation!
    Reply

  7. What a gorgeous presentation!!!! I'd have to make mine with scrambled eggs, but I know it would be just as delish :)
    Reply

  8. Lauren, these are just beautiful! I'm pinning them for next Mother's Day. How do you like Jerusalem? I have Plenty,and as much as I love flipping through and oogling the beautiful photos, I must say, I've had mixed results with the recipes. Some turn out just ok, nothing great, and others are just WAYYYYYY too much work for what you actually end up with.
    Reply

    • Thank you! I actually LOVE Jerusalem! I have Plenty as an ebook and, while i agree that it's beautiful, nothing has really called to me so I've never cooked from it. I've made several recipes from Jerusalem though and they've all be fantastic and not too difficult - most decent for a weeknight. There's a recipe for pasta with chilis and yogurt that's one of the most interesting (in a good way!) things I've ever eaten.
      Reply

      • Oh, sounds great! That's my main problem with Plenty - a lot of the dishes SEEM simple, but are in no way "weeknight meals." Like, one I made was basically a mushroom & crouton dish with poached eggs on top. It took me like TWO HOURS, because there were a ton of completely unnecessary steps. Don't get me wrong, it was tasty...but eating at 9pm on a weeknight? Yeah,no thanks.
        Reply

        • Yeah, I feel like Plenty is a lot fussier. I think Jerusalem is supposed to be more of a home-cooking style so, while there are definitely recipes that will take a while, they're a lot more straightforward. 2 hours on a weeknight isn't really an option. I'm starving by the time I walk in the door! haha
          Reply

  12. I totally need to use puff pastry more. These looks delicious. Something I know I would love but so would my husband!
    Reply

    • It's not something I use often either, but it's so easy and so good! I wasn't sure how my husband would feel about these, but they turned out to be a big hit.
      Reply

    • I know... they'd look so pretty sitting in the pastry case at a cafe, wouldn't they? (If only eggs kept better!) Your guilt will be gone after the first bite though. :)
      Reply

    • I'm sucker for eggs of all sorts. Except hard boiled...
      Reply

  15. THAT is the purtiest tart I've ever seen. And you and I like our eggs exactly the same!
    Reply

    • I knew there was a reason I liked you! ;) (and thanks!)
      Reply

  16. I love peppers and I love this recipe ! It looks so amazing! I'm thinking I may make this for breakfast today!! :)
    Reply

    • peppers are one of my favorite vegetables. I hope you enjoy it as much as we did!
      Reply

    • holey socks?! I love it... never heard that one before. ;)
      Reply

  18. Ditto on the cookbook... can't wait to buy it! And what a fantastic recipe and beautiful presentation... pinning now! :-)
    Reply

  19. I'm not a huge red pepper fan, but this recipe makes me want to be!
    Reply

    • haha thanks. probably not the best recipe for you though then. I wonder if there's something that would make a nice swap... maybe tomato?
      Reply

  20. I've been wanting that cookbook in the worst way! Every recipe I've even seen from it has been wonderful. Full of lovely flavors and beautiful on the plate. Your tart is no exception. So pretty and delicious, Lauren!
    Reply

    • You should definitely get it! I was on the fence for ages but don't regret the purchase at all. It's beautiful and the flavors are all sot on and interesting. It's one of my favorite books!
      Reply

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  3. [...] Red Pepper and Egg Galette from Healthy. Delicious. [...]
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  11. powiększanie członka... Roasted Red Pepper and Egg Tarts -- Healthy. Delicious....
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