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Pepper Egg in a Hole

Updated: Mar 10

Pepper Egg in a Hole
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If you're looking for a quick and easy breakfast recipe, look no further than Pepper Egg in a Hole. This delicious and simple recipe will give you a healthy and satisfying breakfast in no time.

The recipe calls for just a few ingredients: a red bell pepper, an egg, salt, and pepper. You'll also need a sharp knife, a cutting board, and a frying pan.

To start, cut the bell pepper into slices about half an inch thick. Remove the seeds and stem from each slice, and place them in a hot frying pan. Cook the pepper slices for a few minutes until they start to soften.

Next, crack an egg into the hole in each pepper slice. Sprinkle with salt and pepper to taste. Cook the egg for a few minutes until the white is set but the yolk is still runny. If you prefer your eggs cooked all the way through, you can cover the pan with a lid to help steam the egg.

When the egg is cooked to your liking, remove the pepper and egg from the pan and serve. You can enjoy this dish on its own or pair it with some toast or a side of fruit.

Pepper Egg in a Hole is a healthy and satisfying breakfast that's packed with protein and vegetables. The bell pepper provides a good source of vitamins A and C, while the egg provides protein and healthy fats. This recipe is also low in calories and carbs, making it a great option for anyone looking to maintain a healthy diet.

Overall, Pepper Egg in a Hole is a quick and easy breakfast recipe that's perfect for busy mornings. Give it a try and see how delicious and satisfying it can be!


  1. 4 red bell peppers (4 oz each)

  2. 1 1/3 cup reduced-fat cheddar cheese

  3. 8 large eggs

  4. 1 teaspoon salt

  5. 1/2 teaspoon ground black pepper

  6. 2 cups jicama, shredded

  7. 1/4 cup tomatillo salsa


Preheat the oven to 425 degrees. Cut the bell peppers into 8 rings, about 3/4 inch thick. Place the 8 pepper rings on a sheet pan lined with parchment paper. Discard the seeds and stems of the pepper, and mince the remaining flesh finely; set aside. Add 1 1/2 Tablespoons of cheese to each pepper ring (you should have some cheese left over), and then top each with one Tablespoon of the minced peppers. Bake for about 10 minutes until the cheese has melted. Remove the sheet pan from the oven and crack one whole egg into each of the pepper rings. Season the eggs with salt and pepper and top with the remaining cheese, about one Tablespoon of cheese per pepper ring. Bake for 8 minutes until the eggs are cooked. Meanwhile, combine the shredded jicama with the tomatillo salsa and the remaining minced red peppers, and arrange 1/4 for each portion onto a plate. Using a large, wide spatula, carefully lift the baked pepper rings off the sheet pan and place two per portion onto the jicama salsa. Enjoy.


Jicama contains a high number of nutrients. It is also high in water and fiber content. The fiber in jicama helps keep your blood sugar stable.

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