Issue: 2017-03-08, PHOTO: Sydney Oland
Ready to serve
To be honest, I generally fill these peppers with chopped SPAM. There’s something about the salty, fattiness of tinned meat that just shines in this dish. And what you’re looking for in a simple meal like this is something that very simply just satisfies. So go ahead and use SPAM, bacon, mushrooms, sausage, tinned sardines or any diced up leftover you’ve got in the fridge. You’ll be amazed what a soft, sweet roasted pepper and gooey egg will do to liven up even the saddest ingredient in your pantry. These peppers just need some toast to sop up the runny eggs, but if you’re serving them for a light supper add a few bottles of beer and a salad.
Eggs Baked in Peppers
4 peppers, tops and core removed
1 onion, finely chopped
4 strips bacon (or SPAM, sausage, etc.)
Salt and pepper, to taste
1. Set oven at 425 degrees. Place cored peppers on a sheet pan and roast in the oven for 10 minutes, the peppers should just be beginning to soften. Chop the bacon and cook it in a skillet over medium high heat, when the fat begins to render add the chopped onion and any bits of trimmed pepper. Cook until onion is soft and bacon is fully cooked, about 5 minutes. Season to taste with salt and pepper.
2. Divide bacon mixture between the roasted pepper cups then place back on the sheet pan. Break an egg into each pepper and place in the oven for 15 minutes, or until egg whites are set and the yolk is still runny. Serve with lots of toast.