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.