Baked Eggs in Pepper Cups with Mushrooms, Leeks and Kale and The Winner of my Giveaway

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baked eggs in pepper cups  Good Morning! First off I want to express a huge Thank You to each and everyone of you that left comments on my 7th Blogiversary post, I was so touched by all your comments and I loved reading every single one of them. Thanks again for all your support, I honestly believe I have the best readers!

I wish I could give you all a gift card to Eataly but unfortunately I have only one.

The winner of my 7th Blogiversary Giveaway was picked randomly and that persons name is…. ANTOINETTE SPARANO!

Congratulations Antoinette, please contact me via email at prouditaliancook@hotmail.com and I’ll get that gift card out to you. Have fun shopping!

In case you’re hungry this morning I wanted to leave you with a little something for breakfast. Something easy to make especially if you just cleaned out your fridge like I did. I was left with one leek, a small bunch of kale, a handful of roasted tomatoes and mushrooms and a few colored peppers. So I decided to make baked eggs in pepper cups, and so can you.

Ingredients for baked eggs in pepper cups Grab some leftover veggies, whatever you have, you won’t need a lot, they can be sauteed, roasted or grilled it doesn’t matter, they’re all good. The main thing you will need is some good sized bell peppers, big enough to pour an egg into along with your veggies, any color pepper will do.

Cut your peppers in half, clean out the membranes so you have lots of room in there and scrape the seeds, then drizzle with olive oil, salt and pepper.

baked eggs in pepper cups Place your cleaned out pepper halves into a baking dish drizzled with olive oil then add some cheese on the bottom of each, whatever melts good, I used fontina.

Now take your veggies and place them into the pepper cup, on top of the cheese, leaving room enough to plop an egg in the middle. TIP: crack your egg into a small bowl first, like a ramekin, then gently pour the cracked egg into the pepper cup, the egg white will run so wait a second and let it settle into everything.   Bake at 375 degrees F. until peppers are tender and egg sets.

baked eggs in pepper cups Garnish with extra veggies on top and all around your baking dish, this is great for breakfast or brunch!

 

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Comments

  1. Denise Brosch says

    Wahooooooooooooooooo Congratulations Antoinette! And OMG! These look awesome!

  2. Marie – I swear, you deserve a tv show. Your ideas are always original, gorgeous and delicious.

  3. penny @ the comforts of home says

    Those eggs look great! Congrats to the winner.

  4. Congratulations to your winner! This is a wonderful idea for peppers which will be flowing out of my garden soon! I think we might even have it for a light dinner.
    Cheers!

  5. Congratulations to your winner. And congratulations to you, albeit belatedly, on your site’s anniversary. It is something how the time goes by. Proud Italian Cook keeps getting better with age – just like us!

    This recipe looks fab, and so very colorful. Bart is always looking for new “egg vehicles”, and I think he’ll love this.

    All the best to you for another 365 days of cooking, eating and living la dolce vita, amica.

  6. Congratulations Antoinette.

    I love eggs for breakfast, brunch, or dinner. This looks delicious.

    Madonna
    MakeMineLemon

  7. I agree with Linda! You should have a Food network show! Congrats to your winner–lucky girl!

    I buy red peppers every week as I love them so much. This looks like a fabulous weekend breakfast or brunch item!

  8. What a clever, clever idea! So delicious looking (and healthy) for any meal – Congratulations on 7 years! And to Antoinette!

  9. Congratulations to Antoinette — being curious (nosy) I would love to know what she gets from Eataly. I swear Marie I think each dishes color is inspired by the Italian flag 🙂 The pepper and eggs look fantastic. I wish I could make that right now. I’ll have to stop and the store today and get some red peppers. Do you have a Trader Joe close by? They have really nice Tuscan Kale – organic and the price is VERY reasonable.

  10. Ooooh what a beautiful dish! I can’t wait to make this for the next family holiday, thank you Marie! xo, Andrea

  11. I had never heard of cooking eggs in pepper cups until we moved to Argentina — where there is a LARGE Italian influence 🙂 Only instead of baking, we grill them, along with the meat for asado.

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