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🍽️ Oven Pepper Boats with Egg and Tomato

104 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the peppers thoroughly.
  2. 2. Cut each pepper in half lengthwise.
  3. 3. Remove the inside of the peppers, including the seeds and all white membranes.
  4. 4. Trim the bottom of the pepper halves slightly so they sit flat on the tray.
  5. 5. Wash the tomatoes.
  6. 6. Cut the tomatoes in half.
  7. 7. Crack the eggs one by one.
  8. 8. Gently slide each egg into a pepper half.
  9. 9. Season the eggs with salt, pepper, and a pinch of oregano.
  10. 10. Distribute the tomato halves over the filled pepper boats.
  11. 11. Drizzle a spoonful of olive oil over the peppers.
  12. 12. Place the peppers in a baking dish.
  13. 13. Preheat the oven to 220 degrees.
  14. 14. Bake the peppers in the oven for about 8 minutes.
  15. 15. Check if the egg white is set.
  16. 16. The yolk should remain creamy and soft.
  17. 17. Serve the dish immediately.

Nutrition per serving