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Paleo Red & Green Eggs - www.ThePrimalDesire.com

Green Eggs and… Red Eggs


  • Author: Raj - www.ThePrimalDesire.com

Description

Those spirals might look cool, but they’re probably not worth the time: just half the peppers and pour the eggs in that way. Trust me.


Scale

Ingredients

Green Sauce

  • 1/4 cup basil leaves (fresh)
  • 1 cup spinach
  • 1 Tbsp pine nuts
  • 1 clove garlic
  • 2 Tbsp olive oil
  • 2 pinches salt

Red Sauce

  • 1/2 cup crushed tomatoes (canned or fresh)
  • 23 strips of cooked bacon (I used low sodium, only because that’s the bacon I can find without sugar)
  • 2 pinches salt (not if you’re using regular-salt-bacon)
  • 1 red Thai chili pepper
  • 2 tsp apple cider vinegar
  • 1 tsp lime juice
  • 1 clove garlic

Eggs

  • 2 eggs per bell pepper
  • Salt to taste
  • 1 large red, yellow, or orange bell pepper per person
  • 1 green onion (sliced thinly)

(optional)

  • 1/4 cup Balsamic Vinegar

Instructions

Green Sauce:

  1. Combine all ingredients in a blender until smooth.
  2. Set aside.

Red Sauce:

  1. Combine all ingredients in a blender until smooth (do not combine with Green Sauce)
  2. Set aside.

Eggs:

  1. Preheat oven to 375F.
  2. Cut peppers in half (top to bottom so you have twins).
  3. Remove membrane and seeds.
  4. Beat eggs in a mixing bowl and add salt.
  5. Place peppers, with inside facing up, on a cookie sheet.
  6. Fill with beaten eggs.
  7. Cook for 20-25 minutes or until eggs set.
  8. Plate and top each pepper-egg with either the red sauce or the green and green onions.

(optional)

  1. I also made a balsamic reduction by heating the vinegar in a sauce pan on low-medium heat for 15-20 min until desired consistency (if it gets too thick, add some more and stir it together to thin out). This was a nice addition, especially on the red sauced pepper-egg. Actually it was nice on both…

Notes

If you’re a glutton for punishment like me – I mean: if you want the fancy looking eggs in pepper rings:
-Preheat oven to 375F.
-Cut peppers into 1/2 inch rings and remove membrane and seeds.
-Place rings on a cookie sheet lined with tin foil.
-Use sauces to create patterns within the pepper rings (lines were much less time consuming than spirals since I was just using a spoon and knife to do my food art).
-Beat eggs and salt in a mixing bowl with a fork.
-Gently pour over sauce patters (they will most likely leak out of the pepper rings.
-Bake for 5-10 minutes until firm seal is made and you are able to pour more egg to fill the pepper rings. Continue to cook until egg has set.
-Carefully remove from sheet using a metal spatula, remove excess egg surrounding pepper rings, and flip pepper-egg-ring over onto plate to expose your pattern. (Be sure to eat excess egg with some of the sauces)
-(optional) drizzle with balsamic reduction.

  • Category: Breakfast
  • Method: Oven
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