And the award for best presentation goes to… (Eggs in Peppers)

In looking at all my recipes lately, I’ve been on quite an egg kick. Which is weird because, while I don’t hate eggs or anything, I don’t really eat them that often and sometimes they make me a little nauseous. Maybe my sudden interest in eggs has to do with the ravenous protein cravings I’ve been having. Regardless, this recipe caught my eye because it was fast, easy, cute, and added a little something extra to your average egg recipe.

And I love red peppers.

If you’re the kind of person that keeps red peppers on hand, then this recipe is for you. And, it’s totally scalable—it can make one serving or feed a whole family if necessary.

Try and choose a pepper that’s fatter (wider) vs. the long, skinny ones…think about how much volume an egg will take up, so if you have a skinner pepper then you’ll need the “walls” to go a little higher (or if your pepper is quite skinny, you could try slicing long-ways).

Slice off some pepper, about a half-inch thick if you have a pretty fat pepper. It’s important to make the edges as straight and even as possible so it rests evenly on the pan or plate. You’ll see why in a minute.

The original recipe didn’t say to do this, but I’m not as partial to raw pepper—it’s kind of bitter. So I sauteed the pepper for a minute or two on each side to soften it up a little.

Then break the egg into the pepper. As you can see, I apparently didn’t cut the pepper’s edges very straight, because the whites are escaping left and right. Not the end of the world, just not as pretty.

Pour a little water (maybe 2-3 tablespoons) around the outside of the pepper, and cover with a lid or plate. We’re basically basting the eggs vs. frying, since frying makes it tougher and drier.

There’s no exact cooking time, you’ll just want to keep an eye on it. If the water dries up and it looks like it’s frying, add a little more. This was after a couple minutes—not done yet!

After another couple minutes…almost there!

Aaaand, done! I like my yolks a little softer, so I undercooked it a bit, but that’s totally up to you. Little salt and pepper, and we’re in business. Easy, delicious, full of protein and good pepper-y vitamins.

Original recipe here