Thursday, April 25, 2013

Egg-Filled Bell Pepper

  1. Pre-heat oven to 450.
  2. Split a bell pepper vertically. Scoop out the excess portions of each to create two cups.
  3. Pour some olive oil into each half.
  4. Dice garlic and partially fill each half.
  5. Dice onion and fill each half to about 3/4 full.
  6. Shake herbs and spices of all kinds into each pepper. As well as salt and pepper. I used basil, oregano, thyme, rosemary, parsley, cilantro, chilli powder, and paprika.
  7. More olive oil into the peppers.
  8. Grease a pan; I recommend olive oil. Place your pepper halves onto the pan. If they tip or are lopsided, use extra diced onion to prop them up.
  9. Cover the peppers.
  10. Bake for roughly 20 minutes. Or until the peppers are getting pretty well cooked.
  11. Pull out your peppers.
  12. Crack an egg into each pepper half. It is imperative that the yolk remain intact.
  13. Put your peppers back into the oven, and cover them again.
  14. Bake for another 15 minutes or so.
  15. As soon as the whites of your eggs are cooked, the meal is done. Don't overcook your yolk.
  16. Eat immediately, while they're hot.

2 comments:

Frits said...

Sounds pretty good, but alas, I am the only one in my family that likes peppers. I blame my wife.

noah said...

ooh gotta try that