No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Bell Pepper Egg-in-a-Hole

Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs on multigrain toast.

  • prep: 5 mins
    total time: 10 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four 1/2-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 4 slices multigrain bread, toasted
  • 8 cups mixed salad greens

Directions

  1. Step 1

    In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

Source
Everyday Food, June 2010

Related Topics

advertisement

advertisement

Reviews (2)

  • worldtraveler1 17 Aug, 2010

    I'm not very clear on previous suggestions to amend the recipe. What non-meat fillings do you use? Can you give more detail on your ideas and your directions? Thanks.

  • part47 16 Aug, 2010

    The Pepper Ring idea is kinda' chinsy..I make this as a Stuffed Bell Pepper/cooked in a seasoned liquid on the StoveTop--you can make 4-hollowed out Bell Peppers/and use Non-Meat Fillings--adding a Raw Egg(for poaching) when you transfer to a 350-degree[F]Oven../splitting the Bell Pepper in half--makes a excellent meal.