Try this healthy and fun way to serve an Egg-In-A-Hole recipe using bell peppers. This is a great low carb breakfast meal that adds more vegetables in your day. You can get creative with the ingredients you wish to use, and use any color bell pepper, herbs or cheese which appeals to you. This would even make a great menu item for Mother’s Day brunch served with some fresh fruit.
This recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Egg-In-A-Hole with Bell Peppers Recipe:
Egg-In-A-Hole with Bell Peppers
1 small pat of butter and a drizzle of olive oil
1 large bell peppers, any color you wish
1 large canned chile pepper (such as Ortega) cut in half, and dried with a paper towel
2 large eggs, at room temperature
Ancho Chili Powder
Salt and pepper, if you wish
Grated Fontina cheese, enough to top the two eggs
Fresh parsley or cilantro
Prepared or homemade salsa
In a medium non-stick skillet, heat butter and olive oil, over medium heat.
Slice the bell pepper in half, horizontally. Cut one slice from each of the halves, about 1/4- to 1/2-inch thick. You should have two slices that are about the same size and large enough to hold each egg. Remove seeds and white pith. Place into prepared pan and saute for one minute on each side.
Place one half of chili pepper into each slice, let warm up for about 15 seconds.
Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly. This prevents the egg from leaking and forms a nice seal - do not be too fussy about this, some may leak a little. Sprinkle salt to taste, then chili powder or pepper.
Place lid on the pan, turn heat to medium low, and cook until the egg white is no longer runny and yolk is cooked to your preference. When almost done, remove lid, sprinkle cheese on top of each egg, and replace lid for a few minutes (just until cheese starts to melt).
Remove each egg to serving plate; serve with salsa, fresh fruit, and hearty toasted bread
Makes 2 servings.