I’ve been meaning to make these for a while – baked eggs in peppers/capsicums! These always look so cute and they involve two of my favourite foods – eggs and capsicums! Plus, they’re guaranteed to make everyone go ‘oooooh’ while you smile and think on how easy it was to make them.
I always love a good egg breakfast, be it soft boiled eggs with toast, an omelette or shakshuka. However, I don’t have ramekins or a cast iron pan so I can’t make shakshuka. I can, however, make baked eggs in capsicums!
For this recipe, I used two capsicums sliced into halves (top and bottom) and used the bottom halves. I tried deseeding the top halves but ended up with a neat little hole at the bottom when I was done which prevented me from using it as an egg cup! But you can always slice up the top halves and have them on the side or as a little snack later on!
I also wanted to add chilli flakes to my eggs, but my capsicum cups were a lee-tle too small and my eggs were overflowing over the top of the cups so I decided to omit the flakes. But definitely add them if you can as I think they would add a great blast of flavour!
Some recipes I found online suggested placing the sliced capsicum halves in a microwave with a small bowl of water for about five minutes. I microwaved mine for about two and a half minutes but at the end of it, I don’t think I’d do it again as the capsicums were slightly overcooked and weren’t holding their shape as well towards the end. I’d probably recommend only microwaving if your capsicums are on the larger side.
Another ingredient I omitted this time around was harissa. I think it would go great with the tomato, cheese and paprika mixture but I didn’t have any in my kitchen. If you do have harissa paste, though, feel free to add in a couple of teaspoons! It’s all about making do with what you have to hand.
Baked Eggs in Capsicum/Peppers:
- Two capsicums, sliced in halves and deseeded (use the bottom halves)
- Two eggs
- Four cherry or grape tomatoes
- A handful of grated parmesan or mozzarella
- Two teaspoons of harissa paste
- Chili flakes
Preheat oven to 150 Celsius/302 Fahrenheit. While oven is heating up, line a tray with aluminium foil and spritz with cooking spray. Chop tomatoes up small and mix in a bowl with cheese and harissa paste. Season with paprika to taste.
Place capsicum cups on the tray, leaning against each other or the side of the tray to balance if they’re not quite sitting up right. Add a couple of spoonfuls of the tomato mixture to each cup.
Crack an egg into each capsicum cup while taking your utmost care not to break the lovely yolk! If the yolk breaks though, don’t worry, it’ll taste just as good! Finally, sprinkle over with chill flakes.
Slide your trap into the oven and let cook for about 10-20 minutes or until eggs are set. I recommend leaving in the oven for the first 10 minutes, then continuing to check every five minutes until eggs are done. Mine took about 20 minutes or so.
Remove from oven and arrange on serving plate. Season with a little freshly cracked black pepper and enjoy!