Olea-inspired Roasted Roasted Red Pepper Baked Egg Cazuela
“Trying to fight the COVID-19 boredom, I really wanted the baked egg cazuela from Olea, near our old apartment in Nob Hill. So I decided to make one, as best I could.” - Tommy
Ingredients
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 jalapeño, sliced
- 4 cloves of garlic, chopped
- 1 tsp cumin
- 1 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 1 14oz can of fire roasted diced tomatoes
- 1 14 oz. of Tomato and Roasted Red Pepper Soup (I used Trader Joe’s)
- Feta cheese (optional)
- Cilantro (optional)
- Hot sauce (optional)
- 4-6 eggs
Instructions:
Thinly slice and then soften in a large, oven-safe sauce pan over medium-low heat one large onion, one red bell pepper, one jalapeno, 4 gloves garlic.
Stir in 1 tsp each of cumin, paprika, and cayenne, salt, and pepper.
Preheat oven to 375.
Add one 14 oz. can of diced tomatoes (preferably fire-roasted) and about 14 oz. of Tomato and Roasted Red Pepper Soup (I used Trader Joe’s). Simmer about ten minutes until it thickens up - turn up the heat to medium if necessary. Add a little salt and pepper to taste.
Stir in some crumbled feta.
Gently crack 4-6 eggs spread out evenly on top of your stew. Lightly salt and pepper the eggs.
Transfer the whole pan to the oven and bake 7-10 minutes, until the eggs begin to set.
Ladle into small ramekin or bowl. Top with cilantro, finishing salt, and hot sauce, if necessary.
Serve Hot