Kirbie's Cravings

Eggs in peppers

photo of three Eggs in peppers in a plate
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.
close-up photo of Eggs in peppers

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 peppers

Eggs in Bell Peppers

Servings: 6 bell pepper eggs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
This is an easy and colorful way to serve eggs for breakfast or brunch.


  • 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.


Serving: 1bell pepper with egg, Calories: 81kcal, Carbohydrates: 3g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 64mg, Potassium: 186mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2100IU, Vitamin C: 76mg, Calcium: 29mg, Iron: 1mg, Net Carbs: 2g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

14 comments on “Eggs in peppers”

  1. Really creative idea! I love eggs! Maybe add some cheese next time to add more flavor?

    • Oh good idea. The only thing I don’t like abotu adding cheese is that it hides the egg yolk so you can’t see how far cooked it is.

  2. Why don’t you try roasting the peppers first to get rid of excess moisture and then putting the filled peppers in a muffin pan so the egg yolks stay centered. Hope that helps!

    • Thanks for the suggestion! The roasting peppers first sounds like a good idea. I actually did try putting it in a muffin pan but I still couldnt get the egg yolk centered. Maybe next time I’ll fill the sides with something so the egg has no choice but to be in the middle.

  3. Hi Kirby, I like the idea of “eggs in peppers” also. How about blending the eggs with onion, jalapeno, and a bit of jack for a strata effect?

  4. Hi Kirbie,
    I’ve seen this idea before. It was on NPR & they called it BBQing an egg. It’s about half way down the page they may help the giving someone the top, it’s not as pretty as yours but I still think it’s a good way.

    I hope you enjoy.

    • Thanks for the link. It looks like they cut the pepper the other way to make the egg more stable. I’ll try it out next time. Also it looks like I can use both pepper halves this way too. Thanks!

  5. I made this before I saw your post. I basically used the whole ref and green peppers cut the top off and cut out the stem. Then I roasted the peppers a bit while the oven was preheating. I used a whole egg plus extra white, sundried tomatoes, herbs, salt, pepper and small diced pieces of feta. I kind of pushed them into the whites. Then I put it in the oven and put the pepper top on and cooked like 25 mins. They came out perfect. The yolks were pretty centered. I slightly overcopked them though so the yolk was slightly hard but I was trying to make sure the white was done. They were awesome though and so flavorful. I want to make them again soon.

  6. These eggs look so colorful and awesome. I think you can try to grill (and hollow out) a Portobello mushroom or heirloom tomato, and bake an egg in that? I’d add crème fraiche at the bottom, chives on top.

    I have 2 dozen small quail eggs currently in the fridge…maybe I’ll try baking those eggs inside cherry tomatoes for my ladies’ brunch this Sunday 🙂 Thanks for the inspiration and great food photos!

    • The cherry tomato idea sounds fun! I think the mushroom one could be hard because if you bake mushrooms, they start to produce water and it would make any egg mixture put in the middle quite soggy.

  7. I tried making beaten eggs mixed with finely chopped cabbage inside peppers but had the same problem you did with the extra moisture. If I try again I will make a few knife slits in the bottom of the cups to allow the moisture to escape. It should be easier using beaten eggs than what you did but yours look prettier.

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