Estim. Prep & Cooking Time: 30 mins
- 4 eggs
- 2 bell peppers (any color)
- A few spoonfuls of Sasya Cilantro spread
- 1/2 cup shredded cheese
- 1/4 lb ground beef (skip for a vegetarian version)
- Preferred seasoning (such as pepper, and fresh cilantro)
- A few spoonfuls of olive oil
- Tin foil
- Defrost the ground beef (ideally overnight, but it’s okay to use your preferred last-minute defrost method, too)
- Preheat the oven to 400 degrees Fahrenheit.
- Chop each bell pepper in half, gutting each piece so they form makeshift bowls.
- Set all 4 pepper bowls on a baking sheet. Use tin foil to create a small nest for each bowl so they sit securely upright. This will stop them from tipping over and letting the egg slide out while baking.
- Add a little olive oil and your preferred seasoning to a medium-sized pan, and brown the ground beef. Be sure not to let the beef overcook, as you’ll be baking it, too. Feel free to skip this step for a vegetarian version.
- While the beef cooks (remembering to stir it occasionally), spoon a little of Sasya Cilantro Spread.
- Sprinkle shredded cheese inside each pepper bowl. It tasted great with mozzarella but would be delicious with Mexican-seasoned cheese, as well.
- When you’ve finished browning the beef, scoop a little bit into each pepper bowl. Add a little more cheese and sauce if desired.
- Use a spoon to make sure there is an indent in each pepper bowl, and then crack an egg into each indentation. It’s okay if the egg whites overflow a little, but make sure the tin foil is keeping the peppers up so the weight of the eggs doesn’t cause them to spill over.
- Season to taste.
- Bake in the oven for about 15 minutes, or until the egg whites have mostly solidified but the yolks are still runny. Let cool for a few minutes