Fridge Friend Recipes
Baked Eggs in Red Pepper Rings recipe
Baked eggs tucked inside sweet red pepper rings for a simple yet striking plate. The result is tender, colourful and lovely for a special breakfast.
20 min · Easy · Mediterranean Jump to method
Ingredients
- 4 Eggs
- 2 Red pepper
- 1 tsp Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 124 kcal |
| Protein | 8.4 g |
| Carbohydrates | 5.1 g |
| Fat | 8 g |
| Saturated fat | 2.2 g |
| Fibre | 1.7 g |
| Sugar | 3.4 g |
| Sodium | 170 mg |
Why this works
A simple, protein-rich dish that is relatively low in carbohydrate and can fit a balanced meal, though the added salt and egg fat content mean portions should be kept in mind.
High-quality protein. Eggs provide complete protein, supporting muscle maintenance and satiety.
Vitamin A and antioxidants. Red peppers contribute vitamin C and carotenoids, which support immune function and healthy skin.
Sodium awareness. The pinch of salt adds relatively little, but sodium can climb if extra salt or salty accompaniments are added.
Method
- Cut the red pepper into thick rings and remove the seeds.
Choose rings that are at least 2 cm thick so they keep their shape in the oven, and trim away any ragged membrane that could stop them sitting flat.
- Place the rings in a lightly greased baking dish.
Leave a little space between the rings so the egg cannot leak underneath, and tilt the dish gently to check each one is making full contact with the base.
- Crack an egg into each ring.
If the eggs are large, tip out a spoonful of white first so the yolk stays centred and the ring does not overflow; crack each one into a small bowl before sliding it in.
- Season with salt and black pepper.
Season the tops rather than the dish so the salt is evenly distributed, and avoid overdoing the pepper as it can turn bitter once baked.
- Bake at 190°C (Fan 170°C, 374°F, Gas Mark 5) for 12-15 minutes until the whites are set.
The whites should be opaque and just set with a faint wobble around the yolk; if the tops start to colour too quickly, loosely cover the dish with foil for the last few minutes.
- Serve warm from the dish.
Use a thin spatula to lift the peppers out cleanly while they are still hot, as they soften as they cool and can stick to the dish if left standing.
Other Eggs Recipes
Bacon and Cheese Stuffed Peppers
40 min · Sweet peppers filled with smoky bacon, egg and melted cheese, then baked until bubbling. A simple, filling dish that works for lunch or dinner.
Baked Eggs with Tomatoes and Peppers
35 min · A vibrant baked egg dish with sweet peppers, ripe tomatoes and plenty of savoury cheese. It is simple, comforting and perfect for a light brunch or easy supper.
Cheddar and Salsa Stuffed Peppers with Eggs
35 min · Sweet peppers are filled with a hot salsa and mature Cheddar mixture, then baked with eggs until just set. It is a vibrant, savoury dish with a rich, melty centre and plenty of gentle heat.
Cheesy Ham and Red Pepper Frittata
25 min · A golden, savoury frittata packed with smoky cooked ham, sweet red pepper and mature Cheddar. Finished in the oven for a soft, fluffy centre and a lightly crisp top.
Cheesy Spinach and Red Pepper Omelette
15 min · A soft, fluffy omelette filled with wilted spinach, sweet red pepper and creamy cheese. It makes a simple, satisfying breakfast or speedy supper.
Cheesy Tomato and Pepper Omelette
15 min · A soft, fluffy omelette filled with juicy tomatoes, sweet peppers and melted cheese. Quick, comforting and perfect for a light meal any time of day.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
