How to make
Boil the eggs, leave them to cool and peel them.
Heat two tablespoons of olive oil over low to medium heat and fry the finely chopped garlic cloves in it.
All they have to do is release their aroma and immediately add the cream. Stir for two minutes and add the creamy yogurt and as much salt as you like. Cook for another two minutes, while stirring constantly.
Remove the prepared sauce from the heat and turn on the oven to heat up to 430°F (220 degrees).
Sprinkle the bottom of the baking pan with the remaining olive oil and if desired, a little of the sauce. Arrange the cleaned and peeled roasted peppers. Season with a little salt and distribute the eggs, halved and face down.
Grate or crumble the cheeses and pour plenty of sauce on top.
Sprinkle the dish with grated yellow cheese (the amount is according to your taste) and bake the casserole in the preheated oven, until a golden brown color is aquired.
Now all you have to do is enjoy the baked peppers and eggs casserole. Enjoy your meal!
