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Potatoes and peppers with oven-baked eggs and crisp ham

Name: Potatoes and peppers with oven-baked eggs and crisp ham
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 600 g Potato (3 medium, peeled); 200 g Red pepper (trimmed); 12 g Garlic (4 peeled cloves); 40 g Serrano ham (4 thin slices); 40 g Extra virgin olive oil; 100 g Water (to soften the potatoes); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender potatoes and red pepper with oven-baked eggs, finished with a crisp slice of cured ham.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

4servings

1.565 kcalwhole recipe

391 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Appliances

Frying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 medium eggs shelled 400 g
Potato 3 medium, peeled 600 g
Red pepper trimmed 200 g
Garlic 4 peeled cloves 12 g
Serrano ham 4 thin slices 40 g
Extra virgin olive oil 40 g
Water to soften the potatoes 100 g
Parsley chopped 4 g
Salt or to taste 1 g

0 selected ingredients

Let’s get cooking

Method

Preheat a conventional oven to 190°C. Lay the ham between two sheets of baking parchment and bake for 8–10 minutes until dry but not burnt. Leave to cool and crisp up.
Cut the potatoes into 4 mm slices, the pepper into strips and the garlic into thin slices. Heat the oil in a wide pan and cook the potatoes for 5 minutes.
Add the pepper, garlic, salt and 100 g water; cover and cook over a medium-low heat for 15–18 minutes. Uncover and let the liquid evaporate: the potatoes should be tender.
Divide the hot mixture between four ovenproof dishes. Make two hollows in each and crack in the eight eggs, two per dish. Bake at 190°C for 8–12 minutes, checking until the whites are firm; cook longer for set yolks.
Add one slice of crisp ham to each portion and sprinkle with the parsley before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.