Eggs in peppers
Here’s another egg creation I came up with. When I saw the yellow, red and orange bell peppers at the grocery store I thought the color scheme was perfect for autumn.
I decided to make an egg dish, thinking this would look pretty for a brunch. Since bell peppers are hollow inside, you can break an egg into much like with egg in bread rolls I made.
This came out really pretty to look at. However, I did have some problems cooking them. I didn’t account for the water of the bell peppers that seeped out as they were cooking. It made the eggs wet and so the egg whites had a hard time cooking. In addition, I wanted the egg yolk to be centered in the middle but this was really hard and it kept sliding to the edge of the bell pepper.
When making this dish, I chose only to use half of each bell pepper. I didn’t use the half that contained the stem. I’m sure you could use both halves, but I didn’t want anyone stuck with the stem bottom and removing the stem would create a hole in the pepper.
My brothers thought this tasted a little bland, with the bell pepper overpowering in taste. I still like the basic idea but next time I’ll try to spice it up with some sort of seasoning. I still like the colorfulness of the dish.
Eggs in Bell Peppers
6 bell peppers in various colors
Salt and pepper for seasoning
1. Preheat oven to 400F. Cut peppers in half. Remove the seeds. Place the half without stem on a baking sheet lined with parchment paper.
2. Break egg into each pepper. Sprinkle top with pepper and salt.
3. Bake in preheated oven for about 20 minutes or until eggs reached desired doneness.
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