Sunnyside Up Eggs Baked in Peppers
How to Crack An Egg
There are lots of theories and opinions about the best way to crack an egg so that you get a clean cut, no mess, and a whole, unbroken yolk. Most advice centers around not tapping the egg on the edge of a bowl. I completely agree with that. I usually tap the egg on the counter, with confidence, once, stongly enough to crack it but no so strong that I smash the shell. Then, press the crack with both thumbs and gently pry apart the shell and let the whole raw egg drop into a bowl, or, in this case, into your hollowed out peppers.
RATING
SERVES
4
PREP TIME
10 min
COOK TIME
30 min
RECIPES
Ingredients
- 4 green red, or yellow bell peppers (you can mix colors if you like)
- 2 Tbsp extra virgin Greek olive oil
- 8 large eggs
- 4 Tbsp grated sharp hard cheese such as Greek myzithra or kefalograviera or Romano or parmesan
- 1 heaping tsp dried Greek thyme
- Salt and freshly ground black pepper to taste
Instructions
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Preheat your oven to 350oF (180oC)
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Wash and dry the peppers. Cut them in half lengthwise using a sharp knife. Remove the seeds and ribs but keep the stem. Brush them inside and out with the olive oil and season them with salt and pepper.
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Layer parchment paper on a baking tray or pan just large enough to hold the peppers snugly in one layer and place the peppers open side up on it. Bake them for 10 minutes to soften a little and remove the tray from the oven. Let the peppers cool slightly.
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Lightly season the peppers with salt and pepper and sprinkle a little cheese inside the pepper cavities, saving some for the top as well. Carefully crack an egg into each half pepper, season it with salt, pepper, and thyme and sprinkle the remaining cheese lightly over the whites.
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Return the tray or pan to the oven and bake for an additional 15 - 18 minutes or until the eggs have set.
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Serve immediately.
