Bell Pepper Egg-in-a-hole
User Reviews
5
Bell Pepper Egg-in-a-hole
Description
This recipe cuts red bell peppers into half-inch thick rings, removing the seeds and core to create spaces for cracking eggs. The pepper rings are lightly sautéed in olive oil until slightly softened, then eggs are poured carefully into the centers to prevent spillage. Salt and pepper are added for seasoning. After cooking partway, the eggs are flipped carefully so they cook through and then sprinkled with grated Parmesan cheese. Cooking time after flipping depends on desired yolk doneness; leaving shorter yields a juicier yolk.
The contrast between tender but crisp bell pepper and cooked egg is fresh and visually appealing. Parmesan adds a savory, nutty layer enhancing the flavor. The recipe offers a colorful alternative to traditional egg preparation, suitable for breakfast or light meals.
Ingredients
- 1 red bell pepper
- 4-5 egg large
- salt
- black pepper
- 1/4 cup Parmesan Cheese grated
- 1 Tbsp olive oil
Instructions
- In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
- Cut peppers into 1/2" rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
- Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
- Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
- Top with a generous amount of Parmesan cheese. If you want your yolks to be juicy (over easy), cook another minute.
User Reviews
Overall Rating
5
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