Peppers and Eggs
Recipe by:
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • Bell pepper rings (1/2-inch thick)
  • Eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs: diced parsley, basil or celery leaf
  1. Heat the olive oil in a large skillet over medium heat, about 4 minutes.
  2. Add the bell pepper rings. Cook 1 minute on each side.
  3. Place a small bit of garlic in the middle of each ring, spreading it out a bit so it is evenly distributed.
  4. Crack an egg into each pepper ring. Season with salt and pepper. Lower heat to medium-low. Cook until whites are set, 5-10 minutes.
  5. Sprinkle eggs with herbs and serve.
You can also make this dish in the oven. Simply brush a baking dish with the olive oil, slice your peppers legthwise (in half), crack the eggs inside the pepper halves. Bake 10-18 minutes (or until whites are set) in a 400-degree F oven.
Recipe by April Joy Certified Organic Farm | Ridgefield, WA at