Roasted Peppers with Eggs Roasted Peppers with Eggs

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Serve with whole grain toast and a small salad for a comforting breakfast-for-dinner. Be sure to leave the stems on the peppers when halving and coring—this helps to hold in the egg as the pepper roasts and softens.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings



Leaving stems intact, halve and core red peppers. Arrange, cut sides down, on foil-lined rimmed baking sheet. Bake in 425?F (220?C) oven just until beginning to soften, about 10 minutes.

Turn red peppers cut sides up; sprinkle with one-quarter of the Havarti and the white parts of green onions. Crack 1 egg into each red pepper half; sprinkle with salt and pepper.

Bake in 425?F (220?C) oven until egg whites are just set yet yolks are still runny, 8 to 10 minutes. Sprinkle with remaining Havarti and green parts of green onions. Broil until cheese is melted, about 1 minute.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 136 mg
  • Sugars 4 g
  • Protein 9 g
  • Calories 136.0
  • Total fat 9 g
  • Potassium 208 mg
  • Cholesterol 194 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g


  • Iron 9.0
  • Folate 20.0
  • Calcium 9.0
  • Vitamin A 35.0
  • Vitamin C 225.0
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Lunch & Dinner

Roasted Peppers with Eggs