EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
BELL PEPPER EGGS
Add a bit of sweet color and crunch to your morning eggs with these Bell Pepper Eggs. Easy peasy healthy eating!
Provided by Cassie Johnston
Categories Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- Heat a medium-size skillet with a lid over medium-high heat. Spray liberally with cooking spray, or coat with oil.
- Add in the bell pepper slices, and cook for 1-2 minutes on each side, until the peppers begin to soften and brown slightly.
- Crack an egg into each bell pepper slice. Reduce the head to medium-low, cover, and cook the eggs until the desired yolk is achieved. Alternatively, instead of covering the pan, you can cook on one side for 2-3 minutes, then flip the eggs and cook the other side for 1-2 minutes or until done.
- Season with salt, pepper, and any other herbs and spices you'd like. Serve on their own or on top of toasted bread.
Nutrition Facts : Calories 235 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 eggs, Sodium 437 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BELL PEPPER EGG BOATS RECIPE BY TASTY
Here's what you need: bell peppers, eggs, salt, pepper, fresh spinach, baby bella mushrooms, parmesan cheese, diced tomato, fresh basil, salsa, cheddar cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
- Bake for 20 minutes.
- Crack a whole egg into each pepper half. Season with salt and pepper.
- Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
- Add salsa and cheddar to 2 of the pepper halves.
- Add tomato, and basil to the 2 remaining pepper halves.
- Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams
EGG IN A PEPPER
This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.
Provided by Chef Lizzie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 0.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 225.3 mg, Sugar 0.6 g
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
BELL PEPPER DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
- Spoon the filling into the egg whites. Top with more bell peppers.
EGGS IN BELL PEPPERS
Pepper cups stuffed with eggs and veggies. Use your favourite colour of bell pepper - red, yellow, orange, or green. The vegetables are up to you as well.
Provided by Atomic Girl Cooks
Categories Peppers
Time 1h10m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut off tops of peppers, and remove seeds and ribs.
- Place in large saucepan, cover with boiling water and cook for 3 minutes. Drain and cool.
- Beat next 6 ingredients together in bowl. Divide among peppers.
- Divide vegetables among peppers until 1/4 inch from top.
- Arrange stuffed peppers in greased baking pan.
- Bake in 350 F oven for 45 to 60 minutes until inserted knife comes out clean.
Nutrition Facts : Calories 166.2, Fat 6.7, SaturatedFat 2.4, Cholesterol 215.8, Sodium 150.1, Carbohydrate 17.7, Fiber 5.1, Sugar 3.3, Protein 10.9
HASH BROWNS WITH BELL PEPPERS AND EGGS
Make and share this Hash Browns With Bell Peppers and Eggs recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes and cut them into 1/2 inch cubes. There is no need to peel. Peel the onion,, core and seed the peppers, and slice both the onion and the pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian seasoning, and oil. Toss to combine.
- Heat a 12 inch skillet over medium high heat. Add potato mixture, cover, and cook, removing the lid every 2 to 3 minutes to stir. Cook for 10 to 12 minutes, until potatoes are soft and lightly browned. Reduce heat to medium low.
- Using a spoon, make four wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still running, about 4 to 5 minutes. Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 203.1, Fat 8.4, SaturatedFat 2.1, Cholesterol 186, Sodium 94.2, Carbohydrate 23.2, Fiber 3.2, Sugar 4.1, Protein 9.1
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