Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe!

Red Pepper and Baked Egg Galettes

I’m pretty picky about adding to my cookbook collection.  Books are wonderful, but take it from someone who has moved a few times in the past couple of years, they can really weigh you down.  A cookbook has to be really inspirational to earn a place on my shelf.  Jerusalem is the combined effort of Yottam Ottolenghi and Sami Tamimi, a Jew and a Muslim brought up on opposite sides of the ancient city who filter its rich cuisine through the perspectives of their different backgrounds.  I already have Ottolenghi’s earlier book Plenty, so I knew I was going to love this one.  The food is plush, colorful, and elemental.  Just my style.  The photos make me weak at the knees.  It’s already earned its keep.

When I get a new cookbook I immediately start flipping through it, always starting at the back.  (does anybody else do that? )  After just a few flips, these baked eggs in puff pastry caught my eye and I went no further.

This recipe is simple but unique.  Red bell peppers and onion wedges get roasted with a few Middle Eastern spices and then get piled on top of a square of puff pastry that’s been spread with a little sour cream.

But it’s the freshly cracked egg, puddled in the center of each galette and baked until just barely set that really makes these irresistible.

The minute I pulled these out of the oven the doorbell rang and three of my daughter’s college friends arrived to pick her up.  I think you can guess what happened to my galettes.

While I didn’t actually get to taste them, they did get rave reviews, so I think I can safely recommend them :)

Red Pepper and Baked Egg Galettes

Yield: serves 4


  • 2 large or 4 small red bell peppers, cut into 1/2 inch strips
  • 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 fresh parsley, chopped
  • handful cilantro, chopped
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten, for brushing the pastry
  • 12 tsp sour cream
  • 4 large fresh eggs
  • salt and fresh cracked pepper


  1. Set oven to 400F
  2. Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
  4. Sprinkle the veggies with half the fresh herbs and set aside.
  5. Turn the oven up to 425. 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.
  6. 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 the tines of a fork. Put back in the fridge for 30 minutes.
  7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
  8. 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.
  9. Bake for about 10 minutes until rising and starting to brown.
  10. Remove and carefully crack in egg into the center of each galette.
  11. Put back into the oven for about 10 minutes until the egg is set.
  12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.


Just slightly adapted from Jerusalem

Red Pepper and Egg Galettes 2

 What new cookbooks made their way to your kitchens this holiday season??

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69 Responses to Red Pepper and Baked Egg Galettes from Jerusalem (the book)

  1. Jenn H. says:

    Hi there! Absolutely love this recipe! Anything with puff pastry = good in my book, and the roasted veggies are a perfect way to start the day! But when I cook the egg in the oven, it comes out rubbery. I have since just been cooking the egg in a pan to put it on after, but obviously it would be a lot more convenient to just keep everything going in the oven. Any ideas why this is happening and how I can fix it? Thanks!

    • Sue says:

      Sometimes when I cook it the egg doesn’t get quite cooked through enough and I have to zap it under the broiler or put it back in for a minute…I can’t imagine the egg getting rubbery after such a short time in the oven. Are you sure your oven temperature is accurate?

  2. Anonymous says:

    These look amazing-but I’m not a huge fan of sour cream-could you recommend an alternative that isn’t dairy?

    • Sue says:

      You can just omit the sour cream if you like, or you might use a pureed roasted red pepper spread like harissa if you like things spicy!

  3. June says:

    Thank you for posting such an incredible recipe! The moment I saw how beautiful it looked, I had to make it! I made it for lunch that very day. The combination of favors was exceptionally satisfying.

    I did have to bake the egg a few minutes longer. Next time I just might add a poached egg. Instead of the suggested cheese, I grated a healthy portion of aged cheddar. On top, I sprinkled sautéed diced bacon. Yum! Very nice for a special occasion.

  4. I meant to buy the Jerusalem cookbook, but kind of forgot about it. I’m a cookbook junkie, so I have cookbooks EVERYWHERE! Thanks for the reminder. Plenty is a great book – I’m sure I’d love this one as well. I am pinning this recipe and making a mental note to have this for Sunday brunch sometime soon! :)

  5. […] from Cook AZ I Do, adapted slightly from The View from Great Island blog, and originally found in the Jerusalem […]

  6. […] Red Pepper and Baked Egg Galettes by The View From Great Island look easy to make and I love breakfast recipes that pack in extra […]

  7. Dana says:

    Love this recipe! The word elemental to describe recipes is awesome.

  8. Pritika says:

    It was a great recipe. My boyfriend loved it!

  9. […] Red Pepper and Baked Egg Galettes {The View From Great Island} […]

  10. […] Red Pepper & Baked Egg Galettes […]

  11. […] Recipe: Red Pepper and Baked Egg Galette […]

  12. Charlenenyc says:

    I love the Jerusalem cookbook – My sisters all have a copy and I borrow their’s – Your breakfast looks so good that I can’t wait to try it! As soon as I saw it I thought of the cover the the Jerusalem cookbook. Just beautiful! What could be bad???? Thanks so much for posting!

  13. Anonymous says:

    Also say your photo on FoodGawker and let me just tell you this has become my favourite Sunday brunch. We make them every second weekend! So tasty and satisfying! Thank you!

  14. I saw your beautiful photo on FoodGawker and had to come and see. So delicious looking. Happy New Year!

  15. i hate to say like, what so many people already said, but they’re right: these are beautiful!!!! i want that book so badly it hurts. I can’t complain; i got loads of great cookbooks over christmas, but this one is on my “cookbooks i need to buy myself asap.” LOVE.

  16. Jordan says:

    My husband bought me this book as a gift to inspire further cooking in our kitchen. The dishes alone are that and the pictures are my motivation!

  17. Cheryl says:

    These are so gorgeous – they look deelish. I may have to try them this weekend.

  18. Mary Younkin says:

    I already have half a dozen recipes in this book flagged to make! I borrowed my copy from the library, but I think I might make it a permanent addition to my collection this year. The photography in the book is truly coffee table worthy, but (no flattery intended at ALL) your photos of this galette are even better than the one in the book.

  19. Purabi Naha says:

    This is great! I loved the simplicity of the recipe. I think, I must get hold of this book now. Looking forward to you trying other recipes from this book as well!

  20. Melissa says:

    I just saw this today, and I’ll be having it for breakfast tomorrow! Excited!

  21. Holy Wow! These look amazing.

  22. Nina Ruit says:

    I ate these in the Old City of Jerusalem in the 1970’s. Amazing!!! This cookbook is on my list for a birthday present this February. I can hardly wait!

  23. This looks so good, what a great weekend breakfast this would make. I’m a sucker for any pastry recipes.

  24. Joy Bee says:

    These look beautiful. I’ll be trying them. Pinned ya.

  25. Wow, these look amazing. I make Ina’s baked egg recipe all the time. Your version is really a delicious meal.

  26. this looks AMAZING!!! what a great idea! stunning mouth watering photos! thanks for sharing

  27. Eileen says:

    I just got that cookbook for christmas! Super eager to try out some of the salads. Those galettes do look amazing–and I vote you keep the next batch all (ok, mostly) to yourself. :)

  28. After laying my eyes on them, I would have had to make another batch immediately! It’s gorgeous…and I need that cookbook.

  29. Valentina says:

    Just back from dinner at Nopi, one of his restaurants in London which was superb. Wishing this was on the menu – it looks delicious! Can’t wait to try it.

  30. That looks amazing and the book is so beautiful!

  31. Amy says:

    I just got this cookbook too! I’m with you, the food is so inspirational and the photography is insanely beautiful. My twin sister wants to get it just as a kind of coffee table book. And these tarts look beautiful! Good choice from the book.

  32. grace says:

    i could definitely get behind eating puff pastry for breakfast every day. kudos on a particularly appetizing and colorful galette!

  33. Puff pastry always look so much more fancy than it is, I love it!

  34. I’ve wanted to pick up a copy of Jerusalem. It’s gotten rave reviews & if this recipe is any indication, I can see why. They are stunning, Sue. The colors, the diverse textures, teh fact that they’re do-able yet look far more fancy. And love the barely set egg. My husband would go nuts for these. He loves bread + eggs + sour cream. Your daughter’s friends have great timing :)

  35. Kate says:

    One word, Sue….. ToDieFor!
    New Year Cheer to you & family

  36. Even though I didn’t taste these, it’s one of those recipes that can’t be bad, the photos tell the story! Thanks for visiting!

  37. a quiet life says:

    this is a brilliant idea and your pics make it irresistible~

  38. Well they do look irresistible, beautiful and delicious! I got a few new cookbooks too – so many wonderful recipes, so little time! Happy New Year to you!

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