These « egg-filled peppers » can add a very tasty twist to your brunch or even dinner. They are great for you, filling and full of flavour!
- To prepare, cut peppers in half and remove seeds. Sprinkle with a little salt and bake at 350 for 15 minutes.
- While the peppers bake, sauté some diced potatoes in oil and lots of garlic. Add somediced tomatoes towards the end.
- Remove peppers from oven and scoop in some of the potato mixture. Crack one egg at a time into a small bowl/ ramekin and carefully slide on top of the potato mixture. Sprinkle with some Parmesan and bake for another 15 minutes.