ChezCindy: Red Pepper Egg Cups

 

Here is a clever way to add vegetables to your breakfast meal.  Not only are you using a cut bell pepper as the edible baking cup, but I also add tiny cherry tomatoes to the pepper cup.  Add in a fresh egg, topped with a bit of cheese for a delicious breakfast or dinner.  

The egg cups can be baked ahead of time, stored in the refrigerator, and reheated in the microwave for a later time.  If this is the plan, bake the eggs on the shorter time, knowing that reheating will bring the eggs to a firmer texture.    

For another egg cup recipe, see an earlier post on the process egg cup recipes.  

Red Pepper Egg Cups

2 medium red bell peppers

12 small cherry tomatoes, 8 if larger in size

1/2 teaspoon kosher salt, divided

4 large eggs

1/4 cup shredded cheddar cheese

1/4 teaspoon dried Italian herbs, or oregano

Preheat the oven to 400 degrees.  Coat a small baking sheet with cooking spray oil

Cut each pepper in half through the stem end.  Remove the ribs and seeds.  Place the peppers in the pan, cut side up.  Place 2-3 cherry tomatoes inside the well of each pepper.  Sprinkle with a pinch of salt.  Place the baking sheet and peppers in the preheated oven, roasting for 15 minutes.  Remove from the oven.

Crack one egg into each pepper cup, sprinkling a bit of salt over each egg.  Divide the cheese evenly topping each egg, about 1 tablespoon per egg cup.  Sprinkle with the dried Italian herbs.  Return the baking sheet to the oven, baking the eggs for 12-15 minutes, depending on desired "doneness" for the egg.  Serve immediately while hot.