Roasted Peppers with Baked Eggs

Fork Roasted Peppers with Baked Eggs

Cooking time: 30

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 1


If you’re after something different for lunch, try these stuffed peppers with harissa and sun-dried tomatoes, topped with a nutritious egg.


  • 1 large fresh pepper, washed, halved, seeds removed
  • Olive oil, for drizzling
  • 8 sun-dried tomatoes, finely chopped
  • 2 tsp harissa paste
  • Handful (approx. 20g) fresh baby spinach, roughly chopped
  • 2 Bird Bros eggs
  • Small handful of fresh basil leaves, finely shredded


  1. Preheat the oven to 180C/gas mark 4. Put the pepper halves on a baking tray, drizzle with a little olive oil and roast for 10 minutes.

  2. Meanwhile, mix the tomatoes and harissa paste together in a medium-sized bowl. Add the spinach and combine. Season with salt and pepper.

  3. Remove the peppers from the oven. Spoon the tomato and spinach mixture into the peppers. Use the spoon to make a well in the centre, then break a whole egg slowly over the top of each half (take care not to let the egg spill over). Return to the oven and bake for 16 to 18 minutes, until the egg yolk is cooked as you like it.

  4. Sprinkle over a little shredded basil before serving.

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