A fun and colourful way to start the day! Thick rings of capsicum are lightly grilled on the BBQ, then filled with eggs and cooked to perfection. The capsicum acts as a natural mould, holding in the egg while adding sweetness and crunch. Simple, nutritious, and great for breakfast or brunch
Prep : 15 minutes
Serves : 4-6
Ingredients :
- 2 large capsicums – red, yellow or green
- 4–6 eggs (depending on how many rings you make)
- Olive oil or non-stick spray
- Salt and pepper to taste
- Optional: Chopped parsley, chives, grated cheese, chili flakes
Method :
- Prep the Capsicum Rings: Slice the capsicums horizontally into 1.5–2cm thick rings. Remove any seeds or white pith inside each ring.
- Preheat the BBQ: Get your BBQ hot and lightly oil the griddle plate or flat hotplate section.
- Cook the Rings: Place the capsicum rings on the BBQ hotplate and let them soften slightly (about 1–2 mins per side). This helps seal the bottom so the egg doesn’t leak out.
- Crack in the Eggs: Carefully crack an egg into each capsicum ring. If it leaks a bit, just nudge the whites back in with a spatula. Lower the BBQ lid (if it has one) and cook until the egg whites are set but the yolks are still runny (about 5–8 mins). For firmer yolks, cook a bit longer.
- Season & Serve: Sprinkle with salt, pepper, and any optional toppings like herbs or cheese. Serve hot on toast, as a side, or on their own with a dollop of relish or aioli.
This recipe by A Better Choice !
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