Eggs baked in peppers - washington time
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
2 large, round red peppers
8 eggs
salt and pepper
2 Tbs. unsalted butter
1 cup tomato sauce
1. Select well-shaped peppers that will sit upright. Halve them crosswise and remove seeds. Trim stems but do not make a hole. 2.
Parboil peppers in simmering, salted water until just tender, then drain peppers. 3. Break eggs 2 eggs into each pepper half. Season and top with a ½ tablespoon slice of butter. Place peppers in small baking pan, pour in 1 inch of hot poaching water, and bake briefly at 375 degrees until eggs set. 4. Ribbon with tomato sauce.
My suggestions. Try a spice such as Szechuan Style Pepper or Herb Pepper Blend instead of the salt and pepper. (Szechuan is copied from the label of a McCormick spice jar. Spell checker suggests the spelling Szechwan.)
This also could be cooked at a low at a medium setting in a microwave oven.
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