Ham and eggs in peppers

Recipe from: 1/1/1994 12:00:00 AM
Ingredients 10
Servings 6


  • 2
    thick slices of white bread
  • 15
  • 30
    olive oil
  • 3
    large sweet peppers (a selection of green, red or yellow)
  • 6
    slices leftover ham or smoked ham
  • 6
    eggs (or more as needed)
  • salt and freshly ground black pepper
  • 30
  • Italian flat-leaf parsley


1. Prepare croûtons: dice the two slices of bread with a sharp knife. Melt the butter with olive oil in a frying pan, add bread when hot. Fry until croûtons are golden, drain on kitchen paper and sprinkle lightly with salt, set aside. 2. Preheat oven to 190 ºC. Cut sweet peppers in half lengthways, leaving the stalk on one side. (If peppers are small, slice off the top third only, and use 1 per person.) Scoop out seeds and membrane from each pepper. Place peppers, a few at a time, in a pan of boiling water and simmer for 5 to 8 minutes or until knife-tip tender, taking care not to overcook. Drain well. Arrange peppers in a buttered baking dish. 3. Fold a slice of ham inside each pepper half. Then add 1 or 2 eggs, depending on size of peppers. Season eggs and dot with butter and croûtons. Carefully place dish in oven and bake until eggs are just set, about 12 to 15 minutes. Sprinkle over parsley and serve warm.

Read more on: bake  |  shallow-fry  |  fruit

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