Ingredients

Scale

1 large bell pepper
1 teaspoon olive oil
2 – 3 Tablespoons finely chopped onion
1 – 2 cloves garlic, peeled & chopped
2 eggs
Red Robin Seasoning (or salt) and freshly ground black pepper
2 strips cooked, crumbled bacon
Shredded cheese (I used a mix of pepper jack and sharp cheddar)
Fresh cilantro or parsley leaves (or other fresh herbs)

Instructions

Preheat the oven to 400 F. Spray a small baking sheet with cooking spray.
Cut the peppers in half lengthwise (slicing through the stem if you can and then down. Remove the seeds and any membranes inside by using a small sharp knife, then bring a cup or two of water to a boil over medium heat. Add the peppers, cover and let cook for about 5 minutes or until the peppers are tender.
While the peppers are blanching, heat the olive oil in another pan over medium heat and saute the onion and garlic until tender and the onions are translucent. Remove from heat.
Take the peppers from the water and pat dry with a clean towel. Set the peppers cut side up on the prepared baking sheet. Line the bottoms of the pepper with bacon and a few cilantro leaves, then the onion/garlic, then a bit of cheese. Make sure there is a good space in the middle for the egg.
Crack an egg into each pepper, sprinkling the egg with Red Robin Seasoning (or salt) and pepper and add more cheese on top if desired. Bake at 400 F for 20 – 25 minutes or until the white is set and the cheese is nicely melted. (Cook about 5 minutes longer if you want the yolk to be set too.)
Sprinkle with additional cilantro and/or bacon if desired and serve hot with toast for dipping into the runny yolk.

Notes

If your peppers are smaller, they might not have enough space for everything. You can test the peppers for capacity by pouring 1/4 cup of water into the pepper half before blanching. If the water fits easily with extra room on top, you’re safe adding some ingredients before the egg. If not, you may want to crack the egg in the pepper first, then add other things on top of the egg.

Test the egg for done-ness by gently wiggling the pepper. If the egg is set, it will hold its shape. If it moves around a lot, like a liquid, it is not ready yet. You can also touch the white of the egg gently with your finger to test it. If it bounces back, it’s done.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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