Groentesouffle met Ricotta en Feta



  • 3 bell peppers, red, yellow, and green
  • 400 g tomato blocks
  • 3 spring onions, in slices
  • 250 g chorizo in small pieces
  • 1 egg per person/ramekin
  • ciabatta

Preheat the oven to 190C. Remove the stem and seeds from the peppers and cut into thin strips. Mix with the tomatoes, spring onions, and chorizo. Season with salt and pepper. Divide mixture into 4-6 ramekins, and break an egg over each one. Place in center tray in oven, and bake 15-20 minutes. Serve with bread.

Credits: Aller Hande

2013-06-04: Made this tonight, swapping a “Spanish” sausage for chorizo since I was blind and simply couldn’t find the chorizo at the grocery store. The end result was a bit meh. It was tasty, sure, but a bit watery, and the egg cooked into the ramekin was a bugger to clean.