Everyone tries to get more veggies into their diet, but it isn’t always easy. I try to include veggies in mine and my family’s breakfast so I know that we’ve gotten a good start to our day. Lately I’ve been crushing on baked eggs in capsicums. It’s easy and elegant (hello, brunch entertaining!) but also crazy delicious. You can add all sorts of things to this basic recipe to dress it up (cheese, crumbled bacon or sausage, bread cubes), but I’m a fan of the basic method. The chips were my addition to this dish, but for those of you who are on special diets (gluten-free, no-carb, Paleo, etc.), this is a great one for you, too. I even love eating them the next day after they’ve been microwaved for a few seconds.
Baked Eggs in Bell Peppers
Perfect for brunch, and super-light for a quick low-calorie meal.
- capsicums: 2, cut in half lengthwise and de-seeded
- eggs: 4, large
- salt: ¼ teaspoon
- pepper: ¼ teaspoon
- tortilla chips: 1 serving (optional)
- salsa: 1 serving (optional)
Step 1: Preheat oven to80 degrees.
Step 2: Cut peppers in half and remove the seeds with a small, sharp knife.
Step 3: Place peppers cut-side up onto a baking sheet or inside a roasting pan. Crack one egg inside each of the capsicums. Sprinkle with salt and pepper.
Step 4: Bake for 15 minutes or until eggs have reached your preferred state of doneness. Serve with a side of tortilla chips and a drizzle of salsa if desired. Enjoy!
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