Eggs Baked in Peppers
Eggs, simply baked in sweet red bell pepper served with tomato sauce. Just 3 ingredients create a delightfully creative breakfast or brunch that even kids like.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet red bell peppers
|
|
| 8 | large |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet red bell peppers
|
|
| 8 | large |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
tomato sauce
|
|
Directions
- Select well-shaped peppers that will sit upright. Halve them crosswise and remove seeds.
Trim stems but do not make a hole.
- Parboil peppers in simmering, salted water until just tender, then drain peppers.
- Break eggs 2 eggs into each pepper half. Season and top with a ½ tablespoon slice of butter.
Place peppers in small baking pan, pour in 1 inch of hot poaching water, and bake briefly at 375℉ (190℃) until eggs set.
- Ribbon with tomato sauce. My suggestions.
Try a spice such as Szechuan Style Pepper or Herb Pepper Blend instead of the salt and pepper.
This also could be cooked at a low at a medium setting in a microwave oven.
