Grilled Eggs in Peppers Serves 4
I had originally intended this recipe to be something we could make for breakfast on our sailboat grill since we do not have an oven. And indeed it has been a wonderful addition to our boating trips’ menus.
Perfect Brunch Item
These eggs in peppers are so colorful, delicious and unique that I thought they would make the perfect brunch item. I enjoy having friends over for brunch and have served these eggs in peppers as the main entrée alongside, rice and lentils, a beautiful fruit platter, and some sort of a sweet bread.
In addition, I like to create a mimosa bar with sparkling wine, three juices (for instance, range, pomegranate, pineapple, mango, cranberry) in carafes, three fruit purees (passionfruit, strawberry, peach, blueberry. Giada’s fruit puree recipes.) and three bowls of berries (pomegranate, blueberries, raspberries, blackberries) for garnish. Choose a dry or semi dry sparking wine, an Italian prosecco or a Spanish Cava for mimosas since you will mixing with sweet juice. Add one part juice or puree to two parts sparkling wine in a champagne flute.
Grilled Eggs in Peppers Recipe
4 large red bell peppers (about 8 oz. each), leave stem on
About 2 tbsp. extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1/2 cup coarsely shredded part-skim mozzarella cheese
1/3 cup finely shredded parmesan cheese
3 tablespoons coarsely chopped pitted green olives
8 large eggs
Heat a grill to medium high (about 450°) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect-heat area.
Leaving stems on, cut peppers in half lengthwise. Remove seeds and veins, keeping peppers’ shapes intact to make a “bowl” to hold the eggs. Brush insides with oil and sprinkle with 1/2 tsp. salt.
Grill pepper halves, cut side down, over direct heat, covered, until grill marks appear and peppers are slightly softened, about 5 minutes. Transfer to a rimmed baking sheet while you grill bread.
Arrange one or two large sheets of slightly crumpled aluminum foil on indirect heat. Nestle peppers, cut sides up, into foil to keep them steady. Divide cheeses and olives among peppers. Crack an egg directly into each pepper, then sprinkle with remaining 1/2 tsp. salt.
Grill, covered, until white is set but yolk is still runny, 15 to 20 minutes.
Charred peppers with eggs on crumpled foil ready to go onto the grill.