Paleo Red & Green Eggs -

Green Eggs and… Red Eggs

  • Author: Raj -


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.



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


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


  • 1/4 cup Balsamic Vinegar


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.


  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.


  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…


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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