• HealthyNidhi

Baked Eggs in Pepper Cups

Updated: Oct 7, 2019

Sometimes less is more...

  • Fewer ingredients

  • more fun

  • more taste

  • more creativity

Baked eggs in pepper cups is one such example. Let me tell you how I got around to making these yummy delights...It was the weekend and I was doing the same old boring style of baking eggs with cheese in ramekins when my son brought a twist to the story.

He pulled out different colored peppers from the refrigerator and simply cracked eggs in them. He is big on DIY's and 5 minutes crafts so I trust his ideas. Bell peppers are sweet and they look so beautiful when put together.

Pesto, tomato paste, cheese, eggs what more could you ask for on a lazy weekend breakfast??

Baked potato fries add an extra oomph to the breakfast platter.

Weekend brekkie sorted.

So quick and oh so easy.

This dish is so versatile makes a great fulfilling breakfast.

Baked Eggs in Peppers Cups

Serve: 4 persons

Prep time: 10 minutes

Cooking time: 20 minutes

Cuisine: International

Meal: Breakfast/snack

Author: HealthyNidhi


8 free range organic eggs (medium size)

4 large size bell peppers

8 teaspoons mozzarella

4 teaspoons homemade basil pesto

8 teaspoons tomato paste

2 teaspoons chopped spring onion /parsley/coriander

Salt and pepper to taste

Method:Preheat oven to 170 degrees Celsius.

  1. Arrange a baking pan where all the 8 pepper slices can fit in snugly.

  2. Wash and slice peppers lengthwise (as this gives more surface area to cook). Remove the seeds and piths from within.

  3. Add ½ tsp pesto, 1 teaspoon of tomato paste and 1 teaspoon of mozzarella cheese Add 1 egg in each pepper. Add a pinch of salt ( a bit more actually for the pepper cup). Repeat for all other 7 cups.

  4. Bake in the oven for 15 mins ( I like my eggs to be well done and the peppers to be cooked well)

  5. Top it with pepper and parsley.

  6. Serve immediately with baked fries /bread/ pita crisps or just like that on its own.

Cooking tips:

  • Bell peppers are sweet and that is why this recipe works very well in it. In case you have only one kind please feel free to use those.

  • You can chop 1 teaspoon of peppers and make the same filling in a ramekin as well.

  • Feel free to add herbs like oregano, basil or coriander to the filling.

  • Half a pepper should hold one egg which is why I suggest large size peppers and medium size eggs.

  • Take care to deseed carefully. A cut in the skin of the peppers cups could cause it to leak.

  • Choose baking time as per your taste though 15 minutes was ideal for me.

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