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Egg in a Pepper

This egg in a pepper recipe is paleo and a super easy way to eat your eggs! You can also top it with cheese or even a slice of bread.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Mediterranean
Servings 1 people
Calories 1384.8 kcal

Equipment

  • 1 Nonstick Skillet Essential for even cooking and easy release.
  • 1 Spatula For flipping the egg and pepper without breaking.
  • 1 Chef's knife For precisely slicing the bell pepper ring.
  • 1 Cutting Board For safe and stable pepper preparation.
  • 1 Small Bowl To crack the egg into first, ensuring no shell fragments.

Ingredients
  

Main

  • 1 large egg
  • 1 ¼-inch thick ring bell pepper
  • salt and ground black pepper to taste

Instructions
 

  • Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

Notes

Ensure your bell pepper ring is consistently ¼-inch thick to prevent the egg from leaking and to ensure it cooks evenly. Using a wide, flat pepper ring will provide a better vessel for the egg. Always crack your egg into a separate small bowl first; this allows you to check for freshness and easily remove any shell fragments before adding it to the hot skillet. Adjust the heat as needed to prevent the pepper from scorching while the egg cooks through. For a runnier yolk, cook for less time after flipping. A pinch of smoked paprika or a sprinkle of fresh herbs like chives can elevate the flavor and presentation. Serve immediately to enjoy the optimal texture.