These bell pepper eggs are a lovely way to serve eggs for breakfast or brunch. Kids adore them, and so do the grownups! This easy recipe is ready in about 20 minutes. It's fun to use different pepper colors, and you can use the leftover peppers in a salad.
I love egg-based breakfasts like shakshuka, bacon egg cups, and spinach and egg scramble. I especially like these bell pepper eggs. It's such a lovely breakfast! It's simple, really - you cook eggs in butter as usual, but instead of breaking them directly into the skillet, you break them into bell pepper rings. The result is tasty and pretty - perfect for brunch.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Butter: Other tasty options include olive oil and ghee.
- Bell pepper rings: I use three rings and slice them ⅓-inch thick. It's fun to use different colors if you can - I use the remaining peppers later that day in a salad. I chop them and mix them with olive oil, salt, pepper, oregano, and crumbled feta.
- Eggs: I use large eggs in most of my recipes. However, in this recipe, medium eggs work better. See the discussion below.
- Seasonings: All you need is salt and pepper. You can also sprinkle the eggs with garlic powder if you wish or add some red pepper flakes.
Variations
An interesting way to vary this recipe is to scramble the eggs with spices before adding them to the pepper molds.
I think it's prettier to make simple fried eggs, but scrambling them enables me to add more spices, plus tasty things like grated parmesan and bacon bits. So, sometimes, I go that route.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You fry eggs in a pan as usual. But instead of just breaking them into the frying pan, you break them into bell pepper molds!
Now, simply fry until the egg whites are set. Lift the eggs from the skillet with a wide spatula.
Serve immediately. This method makes for a pretty presentation. It's also very tasty since the peppers become soft and slightly caramelized.
Expert Tips
- Resist the temptation to cook the eggs over high heat. Eggs should always be cooked over medium or medium-low heat (soft scrambled eggs are a good example).
- If your eggs are very large, pour out some of the egg whites before you add the eggs to the pepper molds. Otherwise, the egg whites have a tendency to spill out into the skillet.
- If some of the egg whites still manage to escape into the skillet as you pour the eggs into the rings, simply allow them to set, then gently cut them off with a small spatula and remove them, as shown in the photo below.
Recipe FAQs
If you'd like to make more eggs, baking them in the oven is more efficient. To bake them, brush a parchment-lined, rimmed baking sheet with olive oil (use high-heat-resistant parchment). Place the bell pepper rings in the pan and crack the eggs into the rings. Bake them until the egg whites are set, for about 10-12 minutes in a 400°F oven.
You don't have to, but if you don't, the peppers will remain pretty much raw and crunchy. If you want them softer, you should pre-cook them.
I highly recommend using a nonstick skillet when making this recipe. Otherwise, the eggs have a tendency to stick.
Serving Suggestions
While I don't have time to make these eggs for breakfast on weekdays, I think it's the perfect dish for a weekend brunch!
Sometimes, I make them for a light dinner, serving them with almond flour cheese biscuits.
You can also serve them with a meaty side, such as beef sausage, oven bacon, or microwave bacon.
Storing Leftovers
This is one of those recipes where I actually don't recommend storing the leftovers. Especially not if the yolks are still runny (which is how I make them). So try to only make as many as you anticipate eating immediately.
More Egg Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Bell Pepper Eggs Recipe
Video
Ingredients
- 1 tablespoon butter
- 3 bell pepper rings - ⅓-inch thick
- 3 medium eggs
- Pinch sea salt
- ¼ teaspoon black pepper - freshly ground
- Pinch red pepper flakes - optional
Instructions
- Heat the butter in a large, nonstick skillet over medium heat until it foams.
- Add the bell pepper rings. Cook them for 2 minutes on each side.
- Crack an egg into each bell pepper ring. Lower the heat to medium-low.
- If some of the egg whites escape into the skillet as you pour the eggs into the rings, simply allow them to set, then gently cut them off with a small spatula and remove them.
- Cook the eggs until the whites are set, for 5-10 minutes. Use a wide spatula to lift them from the skillet onto a plate.
- Season with salt and pepper (plus red pepper flakes if desired) and serve.
Notes
- If your eggs are large, pour out some of the egg whites before you add the eggs to the pepper molds.
- Please use a nonstick skillet in this recipe.
- The FDA recommends cooking eggs thoroughly.
- This is one of those recipes where I don't recommend storing the leftovers. Especially not if the yolks are still runny (which is how I make them). So, try to only make as many as you anticipate eating immediately.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
