Savory Waffles with Roasted Peppers in Sun-Dried Tomato Pesto
Description:
Traditionally, waffles are associated with sweetness, but this recipe takes a savory twist! Savory Waffles with Roasted Peppers in Sun-Dried Tomato Pesto offers a delightful contrast with its crispy, golden exterior and soft, chewy interior. Infused with the flavors of sun-dried tomatoes, roasted peppers, and a hint of oregano, these waffles are a perfect choice for a savory breakfast or brunch. The addition of a zesty sun-dried tomato pesto brings a burst of flavor that elevates this dish to new heights, while the roasted bell peppers, olives, and pickled jalapeños add vibrant textures and tastes that harmonize beautifully. This recipe is not only delicious but also offers a nutritious, egg-based start to the day.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
For the Sun-Dried Tomato Pesto:
| Ingredient | Quantity |
|---|---|
| Sun Dried Tomatoes | 50 grams (drain excess oil) |
| Basil Leaves | 1 sprig, roughly chopped |
| Garlic | 2 cloves, finely chopped |
| Whole Almonds (Badam) | 1 tablespoon, roasted |
| Parmigiano Reggiano Cheese | 1 tablespoon, grated |
| Extra Virgin Olive Oil | 2 tablespoons |
| Whole Black Peppercorns | 1/2 tablespoon |
| Salt | To taste |
For the Roasted Peppers and Sun-Dried Tomato Topping:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Red Bell Pepper (Capsicum) | 1/2, diced |
| Green Bell Pepper (Capsicum) | 1/2, diced |
| Yellow Bell Pepper (Capsicum) | 1/2, diced |
| Black Olives | 2 tablespoons, sliced |
| Pickled Jalapeños | 2 tablespoons, sliced |
| Sun Dried Tomato Pesto | 3 tablespoons |
For the Savory Waffles:
| Ingredient | Quantity |
|---|---|
| Whole Egg | 1 |
| Milk | 3/4 cup |
| Oil | 1/4 cup |
| Sugar | 1 teaspoon |
| Baking Powder | 2 teaspoons |
| Salt | To taste |
| Whole Wheat Flour | 1 cup |
| Black Pepper Powder | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
-
Make the Sun-Dried Tomato Pesto:
Start by preparing the sun-dried tomato pesto. In a small blender or food processor, combine the sun-dried tomatoes (drained of any excess oil), chopped basil leaves, finely chopped garlic, roasted almonds, and grated Parmigiano Reggiano cheese. Add the extra virgin olive oil and black peppercorns, and blend until the mixture forms a smooth paste. Season with salt to taste. Set aside to allow the flavors to meld while you prepare the rest of the dish. -
Roast the Peppers and Prepare the Topping:
Heat a tablespoon of extra virgin olive oil in a skillet over medium heat. Add the diced red, green, and yellow bell peppers, and sauté until they are tender and lightly charred, about 5-7 minutes. Add the sliced black olives and pickled jalapeños, continuing to sauté for another 2-3 minutes. Once the peppers are roasted and the olives and jalapeños are softened, remove from heat and stir in 3 tablespoons of the prepared sun-dried tomato pesto. Set the topping aside. -
Prepare the Waffle Batter:
In a medium bowl, whisk together the whole egg, milk, oil, and sugar until fully combined. In a separate bowl, mix the whole wheat flour, baking powder, salt, black pepper powder, and dried oregano. Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter comes together. The batter should be thick but pourable. -
Cook the Savory Waffles:
Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with a non-stick spray or a small amount of oil. Once heated, pour an appropriate amount of batter onto the waffle iron, making sure it covers the surface evenly. Close the waffle iron and cook for 3-5 minutes, or until the waffles are golden brown and crisp on the outside. Repeat with the remaining batter. -
Assemble the Dish:
Once the waffles are cooked, place them on a serving plate. Spoon the roasted pepper and sun-dried tomato pesto topping generously over each waffle, ensuring an even distribution of the roasted peppers, olives, and jalapeños. The combination of the savory waffles and zesty topping will create an unforgettable flavor profile. -
Serve and Enjoy:
Serve the savory waffles immediately, garnished with additional basil leaves or a sprinkle of Parmigiano Reggiano cheese for added flavor. These waffles are perfect for a hearty breakfast or brunch, offering a satisfying meal that’s both savory and aromatic.
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approx. 280 kcal |
| Protein | 7 grams |
| Carbohydrates | 30 grams |
| Fiber | 4 grams |
| Sugars | 3 grams |
| Fat | 15 grams |
| Saturated Fat | 2 grams |
| Sodium | 320 mg |
| Cholesterol | 50 mg |
Tips and Variations:
- Add Protein: To make these waffles even more filling, try adding cooked chicken, turkey bacon, or a poached egg on top before serving.
- Vegan Version: Swap the egg and milk for plant-based alternatives like almond milk and flaxseed meal as an egg substitute.
- Customize the Topping: Feel free to swap out the bell peppers for other vegetables like zucchini or cherry tomatoes, depending on what’s in season.
- Make It Spicier: If you prefer a spicier kick, add extra pickled jalapeños or a dash of hot sauce to the pesto.
This creative, savory take on traditional waffles is a delightful change from the usual breakfast routine, making it a great addition to your recipe collection!
