Baked Eggs with Pepper and Fennel

• 1 tbsp. olive oil
• 1 small onion
• 2 clove garlic
• 2 red bell peppers
• 1/2 bulb fennel
• 1 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. fennel seed
• 2 tbsp. lemon juice
• 8 slice prosciutto
• 16 arugula leaves
• 8 large eggs

1. Prepare the eggs: Preheat oven to 375F.
2. Heat olive oil in a large skillet over medium heat.
3. Add the onion and cook until softened -- about 5 minutes.
4. Add the garlic and cook 1 to 2 more minutes.
5. Add the red pepper, fennel, salt, pepper, oregano, and fennel seed and continue to cook, stirring frequently, for 2 minutes.
6. Reduce heat to medium low, add lemon juice, cover, and cook for 20 minutes.
7. Remove the cover and cook until vegetables are very soft -- about 10 more minutes.
8. Line eight 4-ounce ramekins with prosciutto and arugula leaves.
9. Place ramekins on a baking sheet, spoon about 1/4 cup of the pepper mixture into each, and crack 1 egg into each ramekin, preserving whole yolks.
10. Bake until eggs are set -- about 12 minutes.
11. Serve immediately.

olive oil, onion, clove garlic, red bell peppers, fennel, salt, fresh ground pepper, oregano, fennel seed, lemon juice, arugula, eggs

Taken from www.delish.com/recipefinder/baked-eggs-pepper-fennel-3278 (may not work)