Egg-In-A-Pepper

I was shown a picture of this dish, but it was a complete fail! The egg was seeping out the bottom of the pepper rings and all over the pan. I looked at the picture and said to myself "I know how to prevent that!" I flour the bottom of the pepper to create a crusty barrier so that the egg stays inside the ring. Next time I make this dish (and I will make it again), I'm going to kick it up a notch...maybe some bread crumbs, fresh herbs, cheese, or even a spin an Eggs Benedict?  It's very versatile.

Tips:

Stay sharp - it is very important to always use a sharp knife, but especially for this recipe; you want to make sure you have a flat cut pepper to place into the pan to prevent that egg from seeping out of the pepper ring.

Stay fresh - make sure to use a fresh egg. The older an egg, is the easier it is to break the yolk because the proteins are breaking down inside the shell.  

Pick a pepper - try a variety of peppers because a green bell pepper brings a different flavor profile when compared to a red bell pepper. Depending upon the size of the pepper, you may get more or less servings than the recipe calls for, so use your best judgement.

****Use a frying pan that has a lid!!!**** 

 
  Prep Time: 5-10 minutes 

Cook Time: 20-25 minutes  

Servings: 4 servings

1 large bell pepper

1 teaspoon oil or cooking spray

2 Tablespoons all purpose flour

4 large eggs

Salt and pepper to taste

2 Tablespoons water

Directions:

1) Clean the peppers and remove the ribs and seeds. Set aside.

2) Preheat 1 teaspoon oil or pan sprayed with cooking spray over medium low heat.

3) Slice the peppers into 3/4 -1 inch thick rings.

4) Sprinkle 2 Tablespoons of flour onto a plate or shallow dish. Dip the bottom of each ring into the flour until it is well coated.

5) Place the rings floured-side down into the preheated pan. Allow the peppers to cook for 1-2 minutes to create a crust.

6) Crack the eggs one at a time into a small bowl (this should always be done when cracking eggs because you may come across a bad egg). 

7) Carefully drop one egg inside of each pepper ring and season with salt and pepper. Cook for 2-3 minutes.

8) Pour 2 Tablespoons of water into the pan and then cover (the steam will cook the top of the egg). Cook for 1-2 minutes for a runny yolk; 2-3 for a firm yolk. 

9) With a spatula, carefully loosen the peppers from the pan and transfer to a plate. Serve warm.