These Nestled Eggs bake similar to a poached egg due to the “wells” formed inside the Dutch oven. Use whole grain bread, sprouted grain bread, or bread with sunflower seeds to give this dish a little texture.
Ingredients:
- 1 tsp. ground cumin
- 6 garlic cloves, sliced thin
- 1 red onion, sliced thin
- 1 orange bell pepper, cored, seeded, and sliced
- 2 russet potatoes, cut into small cubes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 small head of cabbage, shredded
- 4 large eggs
- 4 thick slices of whole grain bread
Directions:
Preheat oven to 450 degrees. Lightly spray the inside and the lid of a cast iron Dutch oven. Spread the cumin seeds over the entire bottom of the pan. Scatter the garlic over the cumin seeds. Add the onion, bell pepper, and potatoes. Sprinkle the salt and pepper over the top.
Place the cabbage into the pan and make 4 wells to hold each egg. Carefully break the eggs into the well, leaving the yolk intact. It’s perfectly fine if part of the eggs leak out of the wells -- they will still be nestled inside. Lay a slice of bread over the top of each well. Cover and bake 32 minutes or until cooked through. Makes 4 servings.
Preparation Time: approximately 15 minutes
Baking Time: approximately 32 minutes
Total Time: approximately 47 minutes
Nutritional Information: (approximate values per serving)
Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g; Fiber 6g.
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