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I hope everyone had a great holiday season. The festivities are over, the tinsel taken down, the tree on the curb, and the diet regimen started. It’s not all humdrum and drab, though! Baking eggs in a bell pepper half is one of my favorite breakfast dishes, and it’s healthy to boot. It can be hard to increase your veggie intake, especially for breakfast, but this is a great way to start. Plus, this is just one variation. Play around with the spices, add a little pancetta – whatever you’re in the mood for!

Rachel's Lunch baked egg in a pepper

Baked egg in a pepper
For two
1 bell pepper
2 eggs
2 artichoke hearts from jar
Ground pepper
Dried basil
Dash grated parmesan cheese

Preheat oven to 400F. Slice bell pepper in half, remove stem and seeds. Quarter canned artichoke hearts. Arrange the artichokes inside pepper halves, then crack an egg into each. Top with ground pepper, herbs (I use chives) and grated parmesan cheese. Bake for about 25-30 minutes, until egg white is cooked through.


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