Grilled Red Pepper Egg Cups
Prep Time
Cooking Mode
4 large red peppers, halved lengthwise, seeded
2 tbsp olive oil
⅓ cup Sensations by Compliments Kansas City Style Smokey Barbecue sauce
8 Sensations by Compliments Edam Cheese Sliced
8 eggs
¼ tsp each salt and black pepper
2 tbsp finely chopped fresh cilantro
4 large red peppers, halved lengthwise, seeded
2 tbsp olive oil
⅓ cup Sensations by Compliments Kansas City Style Smokey Barbecue sauce
8 Sensations by Compliments Edam Cheese Sliced
8 eggs
¼ tsp each salt and black pepper
2 tbsp finely chopped fresh cilantro
Directions
1Brush outsides of pepper halves with oil. Place, cut-sides up, on baking sheet. Brush insides of peppers with barbecue sauce. Place, cut-sides down, on grill preheated to medium-high. Cook 4 to 5 min., or until lightly charred and slightly softened. Remove from grill. Place a cheese slice inside each pepper half, pressing cheese against to sides. Crack an egg into each pepper cup. Season with salt and pepper.
2Reduce heat to medium. Place peppers back on grill over indirect heat. Close barbecue lid. Cook 15 to 20 min., or until whites are just set and yolks are still soft, or to desired doneness. Sprinkle with cilantro to serve.
Tips
1
For oven version, broil both sides of peppers, then fill and bake in 350˚F (180˚C) oven.
2
Served with grilled toast.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
