Eggs baked in peppers under mozzarella, and warm vegetable salad
2 servings
10 minutes
This recipe combines simplicity and exquisite taste of European cuisine. Baked eggs in sweet bell peppers under delicate mozzarella create a harmonious blend of textures – the softness of the eggs and the stretchiness of the cheese framed by juicy peppers. A warm vegetable salad with roasted tomatoes, sweet peppers, and fresh cucumbers complements the main dish, adding brightness and freshness. Such a recipe can be an ideal breakfast or light dinner, offering rich flavor with subtle spicy notes of black pepper. The simplicity of preparation makes it accessible even for novice cooks, while the appetizing presentation delights the eye. Its roots can be traced back to Mediterranean culinary traditions where fresh vegetables and simple yet harmonious flavor combinations play a key role.
1
We wash one bell pepper, cut it in half, and remove the seeds.
- Bell pepper: 2 pieces
2
Pour an egg into each half, season with salt and pepper, sprinkle with mozzarella pieces, and place in the microwave on full power for 3-4 minutes (until the eggs are cooked).
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 50 g
3
Meanwhile, heat the pan, slice the tomato into wedges, cut the second pepper into strips, and toss them in to fry. Add pepper and salt.
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Peel the cucumber and cut it into strips. Once the peppers in the pan have softened, turn off the heat and add them to the fried vegetables.
- Cucumbers: 1 piece
5
Take the peppers out of the microwave, place them on a plate, and put the salad next to it.
- Bell pepper: 2 pieces
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
