Breakfast Capsicum Eggs
Prep Time: 15 minutes (+ proving)
Cooking Time: 20 minutes Closed Lid Cooking.
1 burner electric barbecue
Moderate oven (200C)
1/3 cup extra virgin olive oil
1 medium red capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
1 medium yellow capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
1 medium green capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
12 eggs, at room temperature
Baby spinach leaves, to serve
Lemon cheeks, to serve
- Set timer dial to 10 minutes. Turn burner dial to 1 burner setting (hot plate). Preheat the barbecue to 200C.
- Turn timer dial to 10 minutes. Drizzle preheated hot plate with oil. Add half the capsicum slices to plate. Crack and egg into each capsicum. Close Lid. Cook for 5 minutes or until partially set. Turn. Close Lid. Cook for a further 5 minutes for medium eggs or until cooked to your liking. Repeat with remaining oil, capsicum and eggs. Season.
- Serve eggs with spinach and lemon.