CookEat Recipe
Fried Eggs with Green Peppers
Six small batches of two fried eggs over four lengthwise green-pepper strips, finished briefly in the oven.
Method
Steps
Step 1
Preheat a conventional oven to 180 C and have six warm serving dishes ready. Plunge the three large thick green peppers into boiling water for three minutes. Lift out, cool only enough to handle safely, rub off the skins with a clean towel, halve and remove the seeds.
Step 2
For one batch, cut one pepper half into four lengthwise strips. Heat one teaspoon of oil in a small oven-safe frying pan, add the four strips and distribute two saltspoons of salt over them. Fry gently for about one minute on each side.
Step 3
Carefully crack two whole eggs over the peppers. Fry on the hob for about one and a half minutes, then finish in the hot oven, using half a minute only as a guide. Continue as needed until both whites and yolks are firm and the egg centre reaches 160 F (71 C). Slide carefully onto one warm serving dish and keep hot at 140 F (60 C) or above while finishing the remaining batches.
Step 4
Repeat with each of the remaining five pepper halves, using one fresh teaspoon of oil, two saltspoons of salt and two eggs each time. Use two or more small pans if practical so the six batches can be served promptly. Serve all six very hot.
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