Thursday, 16 February 2017


Serves 6

¼ cup (60ml) olive oil
3 bell peppers, red and/or yellow, cut into long, thin strips...
1 medium onion, thinly sliced
1 t (5ml) Ina Paarman’s Green Onion Seasoning
3 ripe red tomatoes, peeled and cut into wedges
4 garlic cloves, thinly sliced
1 x 400ml Ina Paarman’s Tomato & Basil or Beef Bolognaise Pasta Sauce
250 g ricotta or smooth cottage cheese
6 large eggs
1 cup (250ml) grated cheddar cheese
3 T (45ml) Ina Paarman’s Italian Cheese Sprinkle
1t (5ml) Ina Paarman’s Garlic & Chilli Seasoning


Toasted country style bread

Heat oil in a large heavy pot over medium heat. Add bell peppers, onion and Green Onion Seasoning. Cook covered, stirring occasionally, until softened and just beginning to brown, 20 minutes. Add tomato wedges, garlic slivers and Pasta Sauce. Cook slowly for 10 minutes, without the lid.

Pre-prepare: Bell pepper mixture can be cooked one or two days ahead. Allow to cool; cover and chill.

Adjust the oven rack to the middle position and preheat oven to 180°C.
Transfer bell pepper mixture to a baking dish. Using the back of a spoon, make 6 evenly spaced hollows in mixture. Spoon a dollop of ricotta cheese into each hollow, spread it out then crack 1 egg onto the ricotta.

Toss the cheddar cheese, Cheese Sprinkle and Garlic & Chilli Seasoning together and sprinkle evenly over the dish. Cover the dish with foil.

Bake, rotating dish halfway through, until cheese is melted and egg whites are almost set but yolks are still runny, ±15 minutes. Remove the foil for the final 5 minutes. Serve with toast. Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.


Express version. Pour a jar of our Roast Pepper Pasta sauce into baking dish. Make hollows with the back of a spoon, fill with ricotta, flatten and break an egg into each hollow. Proceed as above.
Ina Paarman recipe

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