Spinach and Egg Filled Peppers Recipe

Spinach and Egg Filled Peppers Recipes

Ingredients :

4 medium red bell peppers (capsicums)

3 tbsp vegetable oil

1 clove garlic, crushed

1 onion, chopped

7 oz (220 g) spinach leaves, shredded

1 tsp chopped fresh thyme

4 eggs

freshly ground black pepper to taste

Method :

Preheat oven to 350F (180C / Gas 4). Using a sharp knife, slice tops off bell peppers and reserve. Using your fingers, remove and discard seeds and white pith from bell peppers. Trim flesh from around pepper tops and finely chop.

Warm oil in a frying pan over medium heat. Add garlic and onion and cook until softened, about 2 minutes. Add chopped pepper, spinach and thyme and cook, stirring gently, until spinach has wilted, about 5 minutes. Divide spinach mixture among peppers, leaving a slight well in center for an egg.

Place filled peppers in an ovenproof dish, arranging them fairly close together. Pour 1/2 cup (4 fl oz / 125ml) boiling water in dish and cover loosely with aluminum foil. Cook until peppers are soft when pierced with a skewer, 15-20 minutes. Remove from oven, lift foil and break an egg in well of each pepper. Cover again with foil, return to oven and bake until eggs are set, 10-15 minutes.

Serve hot, sprinkled with pepper.

Hint - Choose bell peppers (capsicums) with even bottoms so they do not tip during cooking.

Serves 4

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