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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2010


  • 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


  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.

Reviews Add a comment

  • MS12557434
    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.
  • MS112631425
    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.