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
- 6 eggs
- Salt and pepper for seasoning
- Preheat oven to 400°F. Cut peppers in half. Remove the seeds. Place the half without stem on a baking sheet lined with parchment paper.
- Break egg into each pepper. Sprinkle top with pepper and salt.
- Bake in preheated oven for about 20 minutes or until eggs reach desired doneness.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.