Croissant – fried egg, refined and baked

Ingredients for 4 servings:

• 2 croissants (butter croissants for baking)
• 4 eggs
• 3 tomatoes
• 3 bell peppers, red, yellow and green
• 1 onion(s)
• 1 tbsp olive oil
• 1 tsp oregano, dried
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Made with croissants, eggs and vegetables for brunch

Preheat the oven to 220°C. Slice the onion into thin rings, deseed and slice the bell peppers, and quarter the tomatoes. Heat the olive oil in a pan, add the onions and bell peppers. Fry over medium heat for about 4 minutes, until the vegetables are tender. Add the tomatoes and dried oregano and sizzle for another 2 minutes. Season with salt and pepper. Place the vegetables in a baking dish and toss with the croissants, torn into bite-sized pieces. Make four wells in the mixture, evenly spaced over the baking dish, and crack the eggs into them. Bake for 8-10 minutes, until the egg whites are set.