I recently enjoyed breakfast for dinner with this dish of roasted red peppers, vessels for baked eggs hidden beneath a blanket of gooey melted cheese. Satisfying and so good.
The peppers were first halved and partially roasted before each half was filled with some cheese and an egg. Once the eggs were baked to your liking - I like a runny yolk with a fully cooked white - the peppers were popped under the broiler to melt the cheese topping.
This easy recipe came from Canadian Living Healthy Family Meals, the magazine test kitchen's latest compilation book. It's also available on their website here and I'm sharing it with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.