Red Bell Pepper Egg in a Hole Recipe

Course: Breakfast, Brunch

Cuisine: American

Total Time: 20 mins

Yield: 4 servings (1 egg per serving)

Serving Size: 1 egg

About This Recipe

This version replaces bread with thick bell pepper rings, creating an egg cup that is crisp at the edges with a tender white and a silky yolk. It’s an attractive, portion-controlled dish that works well on its own or served over a slice of toasted whole grain bread for those who include carbs. Try different bell pepper colors for a vibrant platter, or top the eggs with a sprinkle of cheese, fresh herbs, or a pinch of smoked paprika for extra flavor.

Ingredients

• Olive oil spray or a light drizzle of olive oil
• 1 bell pepper, sliced into four 1/2″ thick rings
• 4 large eggs
• Salt and freshly ground black pepper, to taste

Instructions

1. Warm a large nonstick skillet over medium heat until it is hot but not smoking. Use a light coating of olive oil spray or a teaspoon of olive oil spread across the pan to prevent sticking.
2. Add the bell pepper rings in a single layer. Let them cook undisturbed for about 1 minute so the bottoms begin to soften and brown slightly. This step helps the peppers hold together and develop a bit of caramelized flavor.
3. Carefully crack one egg into the center of each pepper ring. The pepper acts like a natural mold; if the egg white spreads too much, use a spatula to gently nudge it inward. Season each egg with a pinch of salt and freshly ground black pepper.
4. Cook until the egg whites are mostly set and opaque but the yolks remain soft, about 2 to 3 minutes. For a fully runny yolk keep the time shorter; for a firmer yolk allow a bit longer. If you prefer, cover the pan with a lid for a minute to help set the tops of the whites without flipping.
5. For over-easy eggs, gently flip each pepper-and-egg with a thin spatula and cook an additional 30 to 60 seconds. For over-medium or over-hard, extend the cooking time accordingly until the yolks reach your desired doneness.
6. Remove the pepper eggs from the skillet and serve immediately. They pair nicely with a slice of toast, a side salad, or simply enjoyed on their own.

Tips, Variations, and Serving Suggestions

– Cut the bell pepper into even rings so the eggs cook evenly. Use red, yellow, or orange peppers for sweeter flavor; green peppers are slightly more bitter but still tasty.

– If the eggs spread beyond the ring, a metal ring or small biscuit cutter placed inside the pepper can help contain them.

– Add a sprinkle of grated cheddar, feta, or goat cheese during the last minute of cooking for a melty finish. Fresh chopped herbs—such as chives, parsley, or basil—brighten the dish.

– Try thick onion rings instead of bell pepper for a savory variation, or add thin slices of tomato under the pepper for extra juiciness.

– To make this ahead, cook the peppers until just softened, refrigerate, and crack eggs into them to finish in a hot skillet when ready to serve. Reheat gently to avoid overcooking the yolks.

Nutrition (per serving)

Calories: 80 kcal • Carbohydrates: 1.5 g • Protein: 6.5 g • Fat: 5 g • Fiber: 0.5 g

Notes

This recipe is adapted from Everyday Food Magazine. It’s a simple, flexible idea that lends itself to many creative twists while remaining naturally gluten-free and low in carbohydrates. If you enjoyed this preparation, consider experimenting with different spices, cheeses, and vegetables to create your own signature version.

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