Baked Eggs in Capsicums

Baked eggs in capsicum cups, pre-bake these for a quick morning meal. Bonus points for the vitamin C and fibre in the red capsicums!

Print Recipe
Baked Eggs in Capsicums
Course Breakfast, Brunch
Cuisine Low Carb
Prep Time 30 minutes
Cook Time 25 minutes
Servings
serves
Ingredients
  • 4 small capsicum yellow or red
  • 4 large egg organic and free range
  • 1 handful fresh herbs parsley, basil or chives, chopped
Course Breakfast, Brunch
Cuisine Low Carb
Prep Time 30 minutes
Cook Time 25 minutes
Servings
serves
Ingredients
  • 4 small capsicum yellow or red
  • 4 large egg organic and free range
  • 1 handful fresh herbs parsley, basil or chives, chopped
Instructions
  1. Preheat oven to 170°C. Slice bottom 2 inches from each capsicum (in one piece) to form shallow cups. Reserve tops for another use. Put capsicum on a baking sheet. Crack 1 egg into each capsicum.
  2. Bake until whites are firm and yolks are still a little runny, about 25 minutes. Sprinkle with chopped fresh herbs of your choice.