Can I use frozen pepper to make eggs in pepper?

It's better to use fresh bell pepper – it holds its shape and stays crispy. Frozen pepper becomes soft after thawing and may fall apart during frying.

Which egg is better for eggs in pepper – C0 or C1?

C0 (large) is ideal because the yolk is bigger and stays runny. If you use smaller eggs, take 2 per portion.

Why does the egg in pepper stick to the pan?

The pan must be well heated and greased with oil. Use a non-stick pan – it's more reliable.

Can I bake eggs in bell pepper in the oven?

Yes! Place the pepper rings on a baking sheet lined with parchment, bake for 5–7 minutes at 180°C, then add the eggs and bake for another 7–10 minutes until the egg white is set.

Scrambled eggs in pepper

Name: Scrambled eggs in pepper
Total time: 7 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 4 pcs; Bell pepper — 100 g; Tomatoes — 50 g; Salt — 2 g; Spice — 2 g; Parsley — 10 g

194

12min

444g

Nutrition per 100g

163

Juicy bell pepper, pan-fried until lightly caramelized, filled with a tender sunny-side-up egg with a runny yolk, topped with sweet cherry tomatoes and fresh herbs. This breakfast looks like a restaurant dish but comes together faster than you can brew coffee. Perfect for those who watch their figure but don't want to compromise on flavor.

DietBreakfastFried FoodsFromFreshProducts

WHAT YOU WILL NEED

From ingredients

6 products

Main

Chicken egg4 pcs · 280 g

Additional

SIMPLE PROCESS

Step by step recipe

To make perfect eggs in pepper, it's important to slice the pepper into rings about 1.5–2 cm thick so they hold their shape. Fry the pepper until golden streaks appear, then add tomatoes and eggs. Cook covered over low heat until the egg white sets but the yolk remains runny. Serve immediately while hot.

Step 1

Prepare the pepper

Wash the pepper, slice it crosswise into rings about 1.5–2 cm thick. Carefully remove the seeds and membranes, trying not to damage the walls. You should get 4–5 firm rings.

Step 2

Fry the pepper

Heat a non-stick skillet over medium heat and grease with a little oil. Place the pepper rings in a single layer and fry for 2–3 minutes until golden streaks appear. Flip the rings to the other side.

Step 3

Add the tomatoes

Cut the cherry tomatoes in half or into small pieces. Place them inside each pepper ring on the fried side.

Step 4

Add the eggs

Carefully crack one egg into each pepper ring, trying not to damage the yolk. Season with salt and pepper to taste.

Step 5

Cook until done

Cover the pan with a lid and cook over low heat for 4–5 minutes until the egg white is fully set but the yolk remains runny. If you prefer your egg fully cooked, cook for 2–3 minutes longer.

Step 6

Serving

Transfer the finished pepper rings with eggs to a plate and sprinkle with finely chopped fresh herbs. Serve immediately while the egg is warm and runny.

CHEF'S TIP

How to keep the yolk intact

To prevent the egg from spreading on the pan, crack it into a separate bowl first, then carefully pour it into the center of the pepper ring. This way the yolk is guaranteed to stay whole.

How to enhance the flavor

For a richer taste, add a pinch of sweet paprika or dried garlic along with salt and pepper.

Choosing the right pan

Use a non-stick pan – it prevents sticking and allows you to fry the pepper with minimal oil.

SUBSTITUTIONS

Add your taste

With cheese Add some grated cheese (Parmesan, Cheddar, or Mozzarella) on top before serving – it will make the dish even juicier.
With greens instead of tomatoes Instead of cherry tomatoes, you can use fresh chopped spinach or arugula.
Vegan version Replace the egg with tofu and black salt (kala namak) – it gives an egg-like flavor.
Spicy version Add thin rings of hot chili pepper along with the tomatoes.

HOW TO STORE

How to store eggs in pepper

This dish is best eaten immediately – hot. If any leftovers remain, store in the refrigerator for no more than 1 day. Reheat in a dry skillet, in the oven, or in the microwave.

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