Bell Pepper Eggs
For those of you who don't know, we have a flock of our very own roving chickens. We've had the ladies (and one gent-Richard) for about three years now, and it's one of the best decisions we've ever made. We love our chickens dearly (and treat them with lots and lots of respect), and they reward us with dozens and dozens of eggs each month.
There is something really comforting about always having eggs available. We might not be able to make it to the grocery store. Our crop of tomatoes might be crap this year, but our ladies will never let us down. We eat eggs daily, and eat them in pretty much every shape and form we can, but these Bell Pepper Eggs have been one of my favorites for years.
It seems like such a small thing to put a ring of bell pepper around an egg, but let me tell you, it adds so much awesome flavor! The bell pepper softens slightly and caramelizes. It adds a wonderful crunch to the soft and silky egg yolk (if you choose to keep your yolk runny).
Sometimes I put one of these Bell Pepper Eggs on top of a slice of avocado toast, and it's pure healthy food heaven-so many awesome tastes and textures in each bite! Plus, c'mon, it's just darn fun, don't you think? I love fun food!
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You can use whatever color pepper you have kicking around to make these, but I prefer red peppers-they just get so sweet after a few minutes in a cast iron skillet.
Green bell peppers work really well, too, if you combine them with some fresh Italian herbs (like basil and oregano), garlic, and a sprinkle of fresh-grated parm (YUM). Use this idea as a jumping off point, and make your own rockin' Bell Pepper Eggs creation! Enjoy.
📖 Recipe
Bell Pepper Eggs
Ingredients
- Cooking spray or oil
- 1 large bell pepper cut into ¼" rings and seeds removed (you should get about 4 slices per pepper)
- 4 eggs
- Salt, pepper, herbs, and spices to taste
Instructions
- Heat a medium-size skillet with a lid over medium-high heat. Spray liberally with cooking spray, or coat with oil.
- Add in the bell pepper slices, and cook for 1-2 minutes on each side, until the peppers begin to soften and brown slightly.
- Crack an egg into each bell pepper slice. Reduce the head to medium-low, cover, and cook the eggs until the desired yolk is achieved. Alternatively, instead of covering the pan, you can cook on one side for 2-3 minutes, then flip the eggs and cook the other side for 1-2 minutes or until done.
- Season with salt, pepper, and any other herbs and spices you’d like. Serve on their own or on top of toasted bread.
Just tried and the egg did not stay in the bell pepper slices because they weren’t cut perfectly flat. The eggs ran out of it so it became scrambled eggs in pepper slices.
Thanks for letting us know how it worked out for you, Gabi! I hope it was still delicious!
So easy to make....so pretty to serve....and omg so tasty! With a houseful of guests, this was a no stress breakfast for me to make that everyone raved about! Thanks a million!!!!
What a great idea! I love the edible egg rings- very pretty and unique!
Thanks! I love how cute they are. 🙂
Whoa! Genius!
This is such a clever idea!! sounds so yummy
It is very yummy! I can't wait to try it with red peppers from our garden.
Ohh that is such a creative idea! I'm all about some eggs over hard. I haven't had any in awhile though -- maybe I'll add them to my grocery list this week!
Eggs over hard: is that just with the yolk cooked all the way through?
I work at IHOP, so I'm all about scrambled eggs, egg whites, omelettes...but I've never had fried eggs before! This looks super yummy though. 🙂
Never has fried eggs? They are SO yum! The edge gets a bit crispy.
I feel the same exact way about tomato and egg haters! OH, and avocado haters, too! Madness!
Wait, what? People hate avocados? Say it ain't so!
I have such crazy friends! Madness!
... that is brilliant. I love both eggs and bell peppers and I'd never considered using bell pepper rings like this.
Well, I know what my dinner's going to be tonight.
Hope you like 'em!
Man, I just ate eggs this morning and waxed poetic about those suckers all over Facebook. My go-to favorite way for breakfast is creamy and custardy with small curds. My husband is an expert at preparing them this way. 2nd favorite way is over easy po-boy style: airy french bread with lots of holes, a little mayo, a dash of Louisiana hot sauce or sport peppers (something vinegary and a little hot), over easy eggs, salt and peppered tomato slices...delish! The hot yolk drips into all the airy little pockets of the bread and it's just heaven.
What is your husbands creamy and custardy secret?
I wrap mostly cooked bacon around the inside of a muffin cup, crack an egg into it, bake, and eat on an english muffin. Based on my mood I also add cheese, freshly gorund pepper or mild tabasco. I am going to have to try a pepper now!
Oooooh YUM! Anything that has bacon is awesome!