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Baked Eggs in Pepper Cups

by Livestrong_Recipes  |  Mar 25, 2015

Baked Eggs in Pepper Cups
  1. PREP
  2. 10 m
  • COOK
  • 22 m
  • TOTAL
  • 32 m

These pretty pepper cups provide a lovely way to enjoy eggs. Pair it with an orange — sectioned or squeezed — and this meal provides well over a day’s worth of vitamin C.

INGREDIENTS

SERVES 1

  • 2 large Green Bell Pepper
  • 1 tsp extra-virgin olive oil
  • 1/8 tsp sea salt
  • 2 serving Free range Large Brown Egg
  • 1 pinch ground black pepper
  • 2 tsp Basil, Fresh
  • 1/4 tsp Grated lemon zest
  • 1 Orange

DIRECTIONS

1 Preheat the oven to 425°F. Cut the peppers in half crosswise, creating 1 1/2-inch tall bell pepper cups. (TIP: Use both green and red bell peppers.) Remove any seeds and carefully trim ribs, if necessary. Rub or brush the inside of the pepper cups with the oil and sprinkle with a pinch of the salt. (Note: Reserve the bell pepper tops for later use, such as chopped into Lemony White Bean and Baby Arugula Salad.)
2 Place the pepper cups on a small baking pan. Crack 1 egg into each pepper cup. Sprinkle with the pepper and remaining salt. Bake until egg whites are just firm, about 22 minutes.
3 Sprinkle with the basil and lemon zest. Enjoy with an orange — peeled and sectioned or freshly juiced.
4 photo credit: jackie newgent