Baked Potatoes and Peppers with Eggs
97 / 100
ready in 1 hr
- 2 onions
- 3 Red Bell pepper
- 1 yellow Bell pepper
- 1 kilogram waxy potatoes
- 5 Tbsps Canola oil
- freshly ground peppers
- 4 eggs
- chopped parsley (for garnish)
Preheat oven to 180°C (approximately 350°F).
Peel onions and cut into strips. Rinse and halve peppers, remove seeds and ribs, and cut into strips. Peel, rinse and cut potatoes into sticks.
Heat canola oil in a large frying pan. Add onions, peppers, and potatoes and sauté until lightly browned. Season with salt and pepper.
Transfer pan contents into 4 serving-size casserole dishes. Bake until potatoes can be easily pricked with a sharp knife, about 35 minutes. About 10 minutes before the end of the baking time, break eggs onto the gratins (taking care that egg yolks remain whole). Finish baking. Garnish with chopped parsley.