Baked Egg-in-a-Pepper Cups: The Easiest Fancy Breakfast You'll Ever Make

You can completely ditch the frying pan and use colorful bell pepper halves as edible bowls instead. Just crack an egg into each pepper with a splash of garlic cream, top it with cheese, and bake until perfectly melty.

Here’s what you need: 2 large red or yellow bell peppers, 4 large eggs, ¼ cup of heavy cream (10–20% fat), 2 ounces of shredded hard cheese, 1 clove of garlic, a few sprigs of fresh parsley, and a splash of olive oil, plus salt and black pepper to taste.

To start, prep your edible bowls by slicing the bell peppers completely in half lengthwise, carefully scooping out the seeds and white ribs to leave you with four clean, sturdy cups. Lightly brush a baking dish with a splash of olive oil and arrange the pepper halves cut-side up.

Next, finely mince the garlic and toss it into a small bowl with the heavy cream, salt, black pepper, and a pinch of chopped parsley, stirring until well combined. Spoon about a teaspoon of this savory garlic-cream mixture right into the bottom of each pepper half.

Carefully crack one egg into each pepper cup, doing your best to keep the yolk beautifully whole and intact. Smother the tops with a generous blanket of the shredded hard cheese. Pop the dish into a preheated oven at 350°F (180°C) and bake for about 20 minutes until the egg whites are fully set but the yolks stay perfectly runny.

Pro tip: If you prefer a solid, firm yolk, just leave them in the oven for an extra 5 minutes.

Let the peppers cool down for just a minute, scatter the remaining fresh parsley over the top, and serve them warm alongside crispy buttered toast or a bright side salad.