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Bell pepper breakfast bowl

Hello everyone!

Can you believe we’re already over half way in Breakfast Week?

Today’s recipe is a new one I tried for the first time a few weeks ago. Sometimes we learn as we go along. I removed the stem from my bell pepper. That turned out to be a mistake. When I broke in the egg, some of the white leaked out on the tray, that’s why I’ve instructed to leave the stem on. I can see this being a great dish when you have guests over: you can use different colours of bell peppers and the guests can choose their colour.

I liked it very much and will certainly try it again. I hope you’ll have a go at it too.

Happy cooking!



Bell pepper breakfast bowl

Ingredients (serves 1)

  • 1/2 large bell pepper of your choice (deseeded but with the stem)
  • 1 extra large egg
  • 30 g grated cheese
  • 1 bread roll
  • Tea or coffee



  • Preheat the oven to 200°C.
  • Line a baking tray with baking paper or tin foil.
  • Put the pepper on the tray and put in the oven for 10 minutes.
  • Carefully lift out the pepper and remove the liquid.
  • Return the pepper to the tray, break the egg in the pepper, cover with the cheese and bake for 10 minutes.
  • Put the oven on grill and bake the pepper for another 10 minutes.
  • Transfer the pepper to a plate, serve with the bread roll and tea or coffee.

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