Eggs Baked In Peppers – Washington Time

This dish transforms simple ingredients into an elegant centerpiece by baking eggs directly inside hollowed-out red peppers. The vibrant red flesh of the peppers softens in the oven, absorbing the rich flavors of the eggs and butter, creating a harmonious blend of sweet and savory notes. It is a visually striking option that feels special enough for guests yet easy enough for a cozy weeknight dinner. The method allows the eggs to steam gently within the pepper cups, ensuring they remain tender and moist. Serve with a light drizzle of tomato sauce for a touch of acidity that cuts through the richness. This recipe is a wonderful way to use up garden-fresh peppers or pantry staples, offering a nutritious and satisfying plate that highlights the natural sweetness of the vegetables paired with the comforting texture of baked eggs.

Cooking Method: Baking, Microwave, Stewing

Cuisine: Chinese

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 170.5

Dietary: Gluten-free, Vegetarian

Description

This dish transforms simple ingredients into an elegant centerpiece by baking eggs directly inside hollowed-out red peppers. The vibrant red flesh of the peppers softens in the oven, absorbing the rich flavors of the eggs and butter, creating a harmonious blend of sweet and savory notes. It is a visually striking option that feels special enough for guests yet easy enough for a cozy weeknight dinner. The method allows the eggs to steam gently within the pepper cups, ensuring they remain tender and moist. Serve with a light drizzle of tomato sauce for a touch of acidity that cuts through the richness. This recipe is a wonderful way to use up garden-fresh peppers or pantry staples, offering a nutritious and satisfying plate that highlights the natural sweetness of the vegetables paired with the comforting texture of baked eggs.

Ingredients

2 lg Round red peppers
8 Eggs

Directions

1
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2
Wash the red peppers and trim the stems, being careful not to cut too deep into the flesh.
3
Halve the peppers crosswise and scoop out the seeds and white membranes.
4
Place the pepper halves in a pot of simmering salted water and parboil for 3-5 minutes until just tender.
5
Drain the peppers well and arrange them upright in a small baking dish.
6
Crack two eggs into each pepper half, ensuring the whites are contained within the pepper walls.
7
Season the eggs with salt and pepper, then top each with a small slice of butter.
8
Pour about 1 inch of hot water into the bottom of the baking dish around the peppers.
9
Cover the dish loosely with foil and bake for 15 minutes.
10
Remove the foil and bake for an additional 5-10 minutes until the egg whites are set but yolks are still slightly runny.
11
Remove from the oven and let stand for 2 minutes.
12
Drizzle with tomato sauce before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 170.5kcal

% Daily Value *
Total Fat 11.2g18%
Saturated Fat 3.3g17%
Cholesterol 373.0mg125%
Sodium 126.0mg6%
Total Carbohydrate 4.6g2%
Dietary Fiber 1.2g5%
Sugars 3.2g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/eggs-baked-in-peppers-washington-time/