The egg strikes again.
Earlier this year I posted Put An Egg On It, a recipe using leftover veggies topped with a fried egg. This time, I’m putting eggs on peppers. And then grilling them, allowing the egg to cook during grilling.
I saw this done in Argentina during my first Asado, a multi-meat barbecue fest. I thought it was just brilliant.
1 bell pepper, any color
- If you have a regular sized bell pepper, just cut the very top off, leaving a deep vessel in which to drop in your egg. This time around, the bell peppers were long and curvy, so I sliced them lengthwise.
- With a medium heat level, the pepper and egg cooks to doneness at about the same time; 15-25 minutes. If you find that the pepper bottoms are charring too quickly, move them up to a higher rack . They will cook a bit more slowly, but won’t char as much.
- Season your pepper – I used salt and pepper – and drop in the egg. Also season your egg. Grill away. Top with scallion and serve.
Nutrition: (serves 1) Calories: 130 Fat: 8g Saturated Fat: 2g Protein: 8g Carbohydrates: 8g Fiber: 1g Sodium: 183mg
Other great nutritional benefits: Vitamin C, beta-carotene, selenium, choline
Top with scallion and serve.