Grilled Pepper Egg
Summer is here. Time to brush that grill off and get to cookin’.
Love at First Bite
David and I visited South America several years ago and experienced our first Asado, a traditional Argentine BBQ where all sorts of meats are cooked over an open-fire. The Grilled Pepper Egg was their vegetarian option. It was love at first bite.
- 4 bell peppers
- 4 eggs
- 1 pinch salt
- 1 pinch pepper
- 1 drizzle olive oil
If you can, purchase pasture-raised or local eggs:
- They are typically more nutritious, containing more vitamin A, vitamin E, and omega-3 fats.
- Your purchase supports your local farmer and their sustainable and human farming practices.
- Most of the labels you see on egg cartons at the grocery store are meaningless. Watch my latest grocery guide video below for help on making the most informed choice at the grocery store.
Step by Step Instructions
Preheat your grill to 350 degrees F or turn all your knobs to medium heat (whichever settings you;re working with). Give it a good rub-down with your brissle brush to get all the burnt peices off your grates.
Prep your pepps: Leaving the stem on, slice your peppers in half lengthwise and remove the seeds and white pith (the papery white part inside). Place your pepps cut side down on a large plate.
Drizzle olive oil over your pepps and use your fingers or a brush to spread a thin layer of oil all over the outside and inside. Sprinkle both sides with salt and pepper and place cut-side up on the same plate.
Crack an egg into each pepper half and sprinkle with salt and pepper. You can get as fancy as you want with seasonings here: lemon pepper, garlic, herbs, chili powder, cumin – whatever you’re feeling.
Once grill is up to heat, place pepps cut-side up (obviously cut-side up, but hey, we all have our days), close the grill, and cook for 20 minutes (checking on them every 5 minutes). Twenty minutes of cooking gives you a medium cooked egg yolk and a slightly soft pepper. Pull your pepper off sooner if you like a runnier yolk.
If you like your pepper really soft and you want a runny yolk, cook your peppers on the grill for 10 minutes BEFORE cracking the eggs into them. This gives your pepps a head start so you can pull your egg off when it’s cooked to how you like it. You’ll know the egg is safe to eat when the whites stop jiggling around.
Also, the longer you leave your pepps on the grill, the more char they will have. No problem! Just peel that char right off. Or eat it if you like that kind of thing.