Today I woke up to a torrential downpour of rain. We are on the fourth day of thunderstorms in Los Angeles, something we are just not used to. I am a volunteer at a hospital, specifically in the labor and delivery room, and yesterday I was there from 8am-4pm and not one single woman was in labor. Los Angelino babies aren't even born when it rains! I'm sure it was just a fluke, but it is a funny coincidence.

Today I was supposed to have my second day of Organic Chemistry II, but instead I decided not to risk my life driving an hour north through thunderstorms, possible tornadoes, mudslides, flooded freeways etc. I swear, every time it rains I see at least five accidents on my drive to school. No exaggeration! We really aren't used to driving in anything else but dry and sunny weather.

Anyways, once I made my decision to skip my lecture, I decided to make myself breakfast. Since I had much more time than usual this morning, I decided to make baked coddled eggs with sautéed vegetables.

Hungarian Style Baked Coddled Eggs
















































Choosing your veggies and herbs:

I chose to do a Hungarian style saute of vegetables (onion, tomatoes, bell peppers and paprika), but you can really get creative and use whatever combination of vegetables and herbs you wish. You can do Italian style with tomato, garlic and basil, and even throw in some pancetta. You can do Denver style with ham and cheese. The list goes on...


Ingredients:

Olive Oil
1 egg per person
1/4 of a yellow onion
1/4 of a red or green bell pepper or 1 sweet red pepper
1/2-1 whole tomato, depending on your taste
1 tsp of Hungarian paprika
Salt and Pepper to taste

Preparation:

Preheat oven to 425 degreed

1. Sautéing the Vegetables
-Sauté onion and bell pepper until golden brown then add the tomato.
-Add paprika, salt and pepper
-Once all the vegetables are cooked set aside

Boil water

2. Baking the eggs and vegetables
-Add sautéed vegetables to the bottom of a porcelean ramekin or some other small oven bowl.
-Crack a raw egg on top of the vegetables
-Season with salf and pepper
-Add about 1 inch of boiling water to a circular a cake pan
-Place the ramekin in the cake pan. The boiling water should reach about half way up the
ramekin
-Place the cake pan with the ramekin in the oven and cover
-Bake for about 5 minutes, or until the egg whites look cooked. The egg will continue
cooking once you take it out of the oven, so make sure not to overcook the egg. You want
the yolk to be soft uncooked.

3. Garnish
-Add any garnishes that you would like or have on hand. I added a bit of fresh grated
aged Hungarian trappista cheese and some more paprika, but parmesan would work as
well.