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.
Grilled Pepper-Egg
1 bell pepper, any color
1 egg
- 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.
Cheers to summer grilling!
You could certainly see your enthusiasm within the paintings you write. The world hopes for more passionate writers like you who are not afraid to say how they believe. Always go after your heart.