Bell Pepper Egg Cups with Fresh Herbs
15min
25min
2
310
Chef's Note
For the best flavor, use a mix of colored bell peppers. The rings need to be thick enough to hold the egg mixture without collapsing. If you have trouble with the peppers staying upright, you can pre-bake the empty rings for 5 minutes to slightly soften them before adding the egg mixture.
Tags
Ingredients
2 whole large bell peppers (red, yellow, or orange)
4 whole large eggs
6 whole cherry tomatoes
1 cup baby spinach
2 tablespoons fresh chives
1 tablespoon fresh basil leaves
1 teaspoon fresh thyme leaves
2 tablespoons feta cheese
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 whole avocado
Instructions
- 1
Preheat the oven to 375°F (190°C) and lightly grease a baking dish with 1 teaspoon of olive oil.
- 2
Wash the 2 bell peppers and slice them horizontally into rings about 3/4-inch thick, removing the seeds and membranes. You should get 2 good rings from each pepper.
- 3
Place the bell pepper rings in the prepared baking dish, ensuring they sit flat.
- 4
Finely chop 2 tablespoons of fresh chives, 1 tablespoon of basil leaves, and 1 teaspoon of thyme leaves.
- 5
Dice 6 cherry tomatoes into small pieces and roughly chop 1 cup of baby spinach.
- 6
In a bowl, whisk together 4 eggs, chopped herbs, salt, and black pepper.
- 7
Fold in the diced tomatoes, chopped spinach, and 1 tablespoon of crumbled feta cheese.
- 8
Carefully pour the egg mixture into each bell pepper ring, filling them about 3/4 full (the eggs will puff up during baking).
- 9
Sprinkle the remaining 1 tablespoon of feta cheese on top of the egg cups.
- 10
Bake for 20-25 minutes until the eggs are set and slightly golden on top.
- 11
While the egg cups are baking, slice 1/2 avocado into thin wedges.
- 12
Drizzle the remaining 1 teaspoon of olive oil over the finished egg cups and serve immediately with avocado slices on the side.
Nutrition Information (per serving)
310
19g
12g
22g
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