Do you have a bell pepper and a couple of eggs? Then dinner is practically saved! Eggs with bell peppers in a skillet are one of those recipes that come to life when you open the fridge and think you have nothing, yet with two ingredients you can still serve something delicious.
Colorful, fragrant, and ready in a few minutes, these eggs nestled in bell pepper slices become a complete and super tasty dish.
Perfect for a light dinner, a quick lunch, or even an unusual savory breakfast, try them, and you’ll be surprised at how simple and good they are!
Serve them with toasted bread to soak up the creamy yolk without leaving a crumb on the plate!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 bell pepper
- 4 eggs
- 1.75 oz provola (grated)
- 1 tsp peanut oil
- to taste salt
- to taste black pepper
Tools
- Skillet
- Knife
- Cutting Board
Steps
Wash the bell pepper, cut it into slices about 0.5 inch thick, removing seeds and internal filaments.
In a skillet heat a touch of oil and cook the bell pepper slices on both sides for a few minutes, until they are soft but still compact.Crack an egg inside each bell pepper slice, season with salt and pepper and cook over low heat, covering with a lid until the whites are set.
Add the grated provola over each egg, cover with a lid and let it melt for a couple of minutes.
Our eggs with bell peppers in a skillet are ready. Serve immediately, with some toasted bread or a slice of rustic bread: simple, healthy, and irresistible!
Enjoy your meal!
If you liked this recipe, you might be interested in:
Eggs with Ham
Storage and Tips…
Consume immediately.
I strongly advise against storing this dish.
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