Vida Recetas Editorial
Grilled bell pepper with egg is a simple and delicious recipe that combines the sweetness of roasted pepper with the creaminess of egg. Originating from South American barbecues, this dish is perfect for a countryside breakfast, a light lunch, or a different dinner. Its popularity lies in its versatility: you can customize it with your favorite spices or add cheese for an extra flavor boost.
The technique is very easy: cut the bell peppers in half, remove the seeds, and fill them with a raw egg (or two if they are large). Then season to taste and grill until the egg white is set, but the yolk remains runny, achieving a juicy and appetizing texture.
This recipe is ideal for those seeking a healthy, low-carb option packed with protein and vitamins. It's also perfect for sharing with family or friends during a barbecue. If you want a variation, you can add grated cheese, fresh herbs, or even crispy bacon to enrich the flavor. Go ahead and try it to surprise everyone with this delight!
Cook
30 min
Servings
2
Cut the peppers in half and scoop out the seeds
Put cheese on the bottom of each bell pepper (optional)
Put a whole raw egg inside each half (you can put 2 in half if your peppers are very large)
Top you season it with salt, pepper, or whatever you want
Grilled for 20-30 minutes, actually until you see that the egg white is cooked (I hope the yolk is half cooked no longer)
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
