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Speedy Weeknight Baked Bell Pepper Egg Nests

Baked Bell Pepper Egg Nests

Vibrant bell pepper rings are filled with a savoury mixture of diced red onion, minced garlic, and cherry tomatoes, then topped with an egg and cheddar cheese before being baked until the whites are set and the yolks are slightly jiggly. A colourful, easy, and flavourful meal perfect for breakfast, brunch, or a light dinner.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any colour — red, yellow, or orange are sweetest
  • 8 large eggs
  • 100 g grated cheddar cheese
  • 1 small red onion finely diced
  • 2 cloves garlic minced
  • 100 g cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Small handful fresh chives or parsley chopped (for garnish)

Method
 

  1. Preheat and prepare the dish: Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Lightly grease a 9x13 inch baking dish with a drizzle of olive oil. This ensures nothing sticks and makes cleanup even easier.
  2. Slice the peppers into rings: Wash the bell peppers, then cut off the tops and bottoms so you have flat ends. Slice each pepper crossways into 2 thick rings, about 2.5cm wide. Remove all seeds and white membranes. You should have 8 rings in total. The rings should stand upright on their own; if they wobble, trim the bottom flat.
  3. Sauté the aromatics: In a small mixing bowl, combine the diced red onion, minced garlic, halved cherry tomatoes, olive oil, smoked paprika, salt, and pepper. Stir well. This mixture will sit at the base of each pepper ring, adding a burst of flavour and moisture as it bakes. The smell of the smoked paprika will start to fill your kitchen — it's wonderfully warm and inviting.
  4. Assemble the nests: Arrange the 8 pepper rings evenly in the prepared baking dish. Spoon a small amount of the onion-tomato mixture into the bottom of each ring, spreading it out so it covers the base. This creates a little cushion for the egg. You'll notice the vibrant red and orange of the tomatoes against the bright green or red pepper — it's already looking appetising.
  5. Crack the eggs: Carefully crack one egg into each pepper ring. Try to keep the yolk intact; if a bit of white spills over the side, it's fine — it will just cook around the pepper. The yolk should sit proudly on top, a beautiful golden dome in the centre of the ring.
  6. Top with cheese and bake: Sprinkle the grated cheddar cheese evenly over the eggs and pepper rings. Place the dish in the preheated oven and bake for 18-22 minutes. After 15 minutes, start checking. You're looking for the egg whites to be set and opaque, but the yolks should still be slightly jiggly when you gently shake the pan. The cheese will be melted and bubbly, with a few golden brown patches on top. The kitchen will smell of roasted peppers, melted cheese, and smoky paprika.
  7. Rest and garnish: Remove the dish from the oven and let it rest for 2 minutes. This allows the residual heat to finish setting the eggs without overcooking them. Sprinkle with fresh chives or parsley before serving. The bright green against the golden cheese and red pepper is a lovely touch.

Notes

Ensure bell pepper rings are thick enough (about 2.5cm) to stand upright and hold the egg. For a softer yolk, bake for less time, around 18 minutes. For a firmer yolk, bake closer to 22 minutes. Red, yellow, or orange bell peppers are recommended for their sweetness, but any color will work.