Did you know that we all own a never-ending set of ring molds that take up absolutely no space in our gadgets-we-rarely-use drawer? I know, I know – I didn’t either – but we do! Meet Mr. Red Pepper, sliced into thick rounds, makes the perfect ring mold minus the fuss of oiling & washing & fussing & storing. Cut the pepper into as wide a ring as you like and load ’em up with all sorts of things before the egg, like crumbled bacon, caramelized onions and/or sautéed mushrooms – the depth of the pepper ring determines the load you can carry! So on that note, grab a pepper, go as deep as you dare and never wrestle with another ring mold again – and if you’ve never had to, well, lucky you! Don’t you just love it when you can eat your ring molds? Talk about simple – am I being punk’d?!
click here to jump down to the eggs in pepper rings recipe
1. Prep your red pepper and get out the eggs while you heat up a pan.
2. Drizzle in a little olive oil and lay in the peppers for a couple of minutes before turning.
3. You’re looking for a nice sear.
4. Crack an egg in each ring and don’t fret if the white sneaks out from under the pepper.
5. Just let it set and tuck it back in.
6. Be sure to season your eggs.
7. Cover the pan – they’ll cook much faster.
8. If you don’t have a lid, use another pan or even a plate.
9. Turn the heat down low until your eggs are how you like ’em – anywhere from 4-6 minutes.
10. Ta-da!
11. Add a little grated cheese if you like.
12. Remove from the heat and replace the lid for ooey gooey goodness.
13. Sprinkle with a little parsley – or not.
14. And dig in – perfectly cooked eggs in their own edible molds.
15. And what a great way to serve eggs for a crowd – with this method you could make these by the platterful!
eggs in red pepper rings
1. Heat a large frying pan over medium-high heat swirled with olive oil and cut the following into 1″-2″ wide rings:
- 1-2 large, wide red peppers, rinsed, topped, tailed & seeded
2. Place the rings in the pan and sear for 2-3 minutes before turning and cracking in:
- 1 egg per red pepper ring
3. Before covering and cooking to the doneness you like, sprinkle the top generously with:
- salt & pepper
- paprika
4. If a bit of egg white leaks out, simply let it set and tuck it up towards the edge of the pepper. If it’s a real size mismatch – either use larger peppers or smaller eggs.
5. When eggs are set to your liking, finish with a sprinkling of:
- grated cheese of your choice
6. Remove from the heat and briefly return the lid to melt the cheese before serving. Finish with a dusting of parsley flakes. Devour!
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LOVE your spin on Flower Power Eggs!
Thanks for that and yours look great, add a scallion in the pan coming out of the pepper, and we’ve got ourselves a bouquet! Can’t wait to try other ring molds from nature and load ’em beyond an egg!