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
