Martha Stewart Bell Pepper Egg-in-a-Hole

Martha Stewart bell pepper egg-in-a-hole is a fresh, sweet breakfast dish with pepper rings, runny yolks and Parmesan on multigrain toast that comes together in 10 minutes. Save this quick breakfast ideas favorite for easy weekday mornings, weekend brunch or a light lunch, because it's one skillet and very simple.

Pull the skillet off the heat while the yolks are still runny, which takes just 2 to 3 minutes on the first side. Cook them any longer and the yolks turn firm, so you lose the rich sauce that makes this dish work.

Martha swaps the usual fried bread for a ring of bell pepper, so the egg cooks inside something fresh and sweet. The toast moves underneath as a base, which keeps the dish lighter while the pepper brightens the rich yolk.

Martha Stewart Bell Pepper Egg-in-a-Hole

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

230

kcal

Sweet pepper rings cradle eggs that set on the edges while the yolks stay runny. Once flipped, the eggs rest on crisp multigrain toast with a sprinkle of Parmesan and a simple side salad.

Ingredients

• 2 teaspoons olive oil
  

• 1 bell pepper (any color), cut into four ½-inch-thick rings
  

• 4 large eggs
  

• Coarse salt and ground pepper
  

• 2 teaspoons grated Parmesan
  

• 4 slices multigrain bread, toasted
  

• 8 cups mixed salad greens
  

Directions

• Heat the skillet: Heat 1 teaspoon olive oil in a large cast-iron or nonstick skillet over medium-high. Then add the four bell pepper rings, each cut about 1/2 inch thick.
• Crack in the eggs: Crack 1 egg into the middle of each pepper ring and season with coarse salt and ground pepper. Cook for 2 to 3 minutes, until the whites are mostly set but the yolks are still runny.
• Flip the eggs: Gently flip each pepper ring with the egg inside, using a wide spatula so nothing breaks. Cook 1 minute more for over easy, which keeps the yolks soft.
• Add Parmesan and toast: Sprinkle the eggs with 2 teaspoons grated Parmesan, then set each one on a slice of toasted multigrain bread. The warm yolk will soak into the toast as you serve.
• Dress the salad: Toss 8 cups mixed salad greens with the remaining 1 teaspoon olive oil and season with salt and pepper. Serve the salad alongside the eggs for a quick, balanced plate.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different color of bell pepper?

Any color works, since the recipe calls for any bell pepper. Red, orange and yellow peppers are sweeter, while green has a sharper, more savory bite that some people like against the rich yolk.

How do I keep the egg from leaking out of the pepper ring?

Press the pepper rings flat against the hot skillet before you crack the eggs in, so the whites seal against the pan. Cutting the rings a full 1/2 inch thick also helps them hold the egg in place.

Can I make this ahead of time?

It tastes best fresh, because a runny yolk firms up as it sits. You can slice the pepper rings and toast the bread a few minutes ahead, then the cooking itself takes only about 5 minutes.

What can I use instead of a cast-iron skillet?

A large nonstick skillet works just as well, and the recipe lists it as an option. Whichever pan you pick, keep the heat at medium-high so the whites set before the yolks overcook.

What's the most common mistake with this recipe?

Cooking the eggs too long is the main one, since the yolks go from runny to hard fast. Pull them when the whites are mostly set, flip for just 1 minute, and serve right away.