Sunnyside Up Eggs Baked in Peppers

5 from 1 vote

How to Crack An Egg There are lots of theories and opinions about the best way to crack an egg so that you get a clean cut, no mess, and a whole, unbroken yolk. Most advice centers around not tapping the egg on the edge of a bowl. I completely agree with that. I usually tap the egg on the counter, with confidence, once, stongly enough to crack it but no so strong that I smash the shell. Then, press the crack with both thumbs and gently pry apart the shell and let the whole raw egg drop into a bowl, or, in this case, into your hollowed out peppers.

5 from 1 vote

Sunnyside Up Eggs Baked in Peppers

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Recipes

Prep Time 10

Cook Time 30

Servings

Recipes

Ingredients

4 green red, or yellow bell peppers (you can mix colors if you like)
2 Tbsp extra virgin Greek olive oil
8 large eggs
4 Tbsp grated sharp hard cheese such as Greek myzithra or kefalograviera or Romano or parmesan
1 heaping tsp dried Greek thyme
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350oF (180oC)
Wash and dry the peppers. Cut them in half lengthwise using a sharp knife. Remove the seeds and ribs but keep the stem. Brush them inside and out with the olive oil and season them with salt and pepper.
Layer parchment paper on a baking tray or pan just large enough to hold the peppers snugly in one layer and place the peppers open side up on it. Bake them for 10 minutes to soften a little and remove the tray from the oven. Let the peppers cool slightly.
Lightly season the peppers with salt and pepper and sprinkle a little cheese inside the pepper cavities, saving some for the top as well. Carefully crack an egg into each half pepper, season it with salt, pepper, and thyme and sprinkle the remaining cheese lightly over the whites.
Return the tray or pan to the oven and bake for an additional 15 - 18 minutes or until the eggs have set.
Serve immediately.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.