Bell pepper and Egg Galette

Vaibhavi Doshi
Jul 20, 2017 · 4 min read

Baked sunny side up and bell pepper in crispy puff pastry.

I love baking… Baking has always intrigued me whether it’s cakes, breads, soufflé, flan, cheesecake etc etc… I see a recipe and if it says baking in it … I so have to try it out 😜.

Well these Galette have been modified a lot from the recipe as I made them with the ingredients available in my kitchen and still they turned out awesome. The modifications I made were I used a pizza sauce and the recipe said sour cream. Also the recipe called for baking the onions and peppers, but I just sautéed them in the pan (I need to have some patience….)

Well with all these modifications the Galette still turned out super yummy and a healthy breakfast for my husband who enjoyed every bit of it…As rightly said a passage to a mans heart is through his stomach 😜

I feel these Galette would be a perfect brunch recipe where you can have two of these and am sure you are going to skip your lunch.

Nutritionally these are a good source of protein, vitamin B 12, Vitamin C and thiamin, but wouldn’t suggest have these too regularly due to the high fat content 😌….

Enjoy!!!

Red Pepper and Baked Egg Galettes

Yield: serves 4

Prep time 30 mins

Cooking time 30 minutes

Ingredients

2 large or 4 small bell peppers, cut into 1/2 inch strips( red, green or yellow)

2 small onions, (red or white) halved and cut into 1/2 inch wedges

fresh sprigs of thyme, leaves removed

1 tsp cumin

1 tsp coriander

6 Tbsp olive oil

handful cilantro, chopped

1 sheet puff pastry, thawed

1 egg, beaten, for brushing the pastry

12 tsp pizza sauce

4 large fresh eggs

salt and fresh cracked pepper

Instructions

  • Set oven to 425 F.
  • Heat olive oil in a pan and when hot add the onion slices.
  • Once onions become translucent, add the bell peppers( you can add either one red, yellow or green or you can also add some of all three of them. I used a combination of red and yellow.)
  • Add some salt, pepper powder, oregano and fresh thyme sprigs.
  • Sauté for a minute or two and then switch of the flame and keep the mixture aside.
  • Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets. You can also get ready puff pastry 6 inch squares from any grocery store.
  • Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with a fork. Put back in the fridge for 30 minutes.
  • Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of pizza sauce. Well the recipe said sour cream but as I did not have sour cream handy so I just decided to put some pizza sauce as it was already lying in the fridge.
  • Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
  • Bake for about 10 minutes until rising and starting to brown.
  • Remove and carefully crack in egg into the center of each galette.
  • Put back into the oven for about 10 minutes until the egg is set.
  • Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
  • Enjoy 😊

Nutrient value per serving

Calories 465

Carbs 32.1 gms

Proteins 10.2 gms

Fat 32.5 gms

Weight watchers points 15

For more recipes like these follow me on Pinterest and check out my profile Doshi1698 or my Passion cooking page on Facebook.

If you really liked this recipe then would love to see a small heart ❤️ below…

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Vaibhavi Doshi

Written by

Amateur cook, nutritionist, food bloger, passion for cooking, baking.....

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