Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe!
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 :)
- 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
- Set oven to 400F
- 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.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
- Sprinkle the veggies with half the fresh herbs and set aside.
- 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.
- 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.
- 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.
- 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.
Just slightly adapted from Jerusalem
Don’t forget to pin these Red Pepper and Baked Egg Galettes!