Baked Eggs in Stuffed Peppers Plus Friday Faves

Why is it that food seems more special when it’s served in its own edible vessel? Spaghetti tacos, cupcake ice cream cones, heirloom tomato salad in frico cups, and any fruity drink served in a pineapple. Okay, maybe it’s the umbrella that gives that piña colada an extra panache.

Which got me to thinking about breakfast. But really, what else is new? Baked Eggs in Stuffed Sweet Peppers. That’s my new jam.

While I love my breakfast stratas and French toasts — baked with bananas and chocolate chips, stuffed with Mascarpone cheese or baked in little cups with sausage — this go around calls for something a little more special.

Cue the special, edible vessel.

Sweet yellow, orange or red bell peppers are the cradle for a mix of sweet potato hash with thyme and a splash of brandy topped with cheese and nestled in a bed of marinara.

And lest us not forget the sunny side up egg. For as we all know the mantra of 2012: “Put an egg on it,” still bears true in 2013.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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4.20 from 20 votes

Baked Eggs in Stuffed Peppers with Butternut Squash Hash

Ingredients

• 3 sweet bell peppers red, orange or yellow
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic diced
• ½ cup onion chopped
• 1 pound butternut squash peeled, seeded and cut into a large dice, about 2 cups
• 1 teaspoon dried thyme leaves
• Kosher salt
• ¼ cup brandy
• ½ cup Ricotta cheese
• ¼ cup crumbled Feta cheese
• 6 eggs
• 2 cups prepared marinara sauce
• Freshly ground black pepper

Instructions

• Preheat oven to 400 F°.
• Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
• Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
• Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
• Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
• Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.

This weekend I’ll be watching the moonshine and sunrise dance on the breakers of Coronado, CA, teaching my Smudge the finer skills of playing beach Smashball and definitely visiting a ramen house or two. But hopefully 7 or 13.

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Don’t eat in silence this weekend. Go out, have fun and shout it from the rooftops.

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