The Recipes

Egg in (Red Pepper) Hell

Eggs in hell are usually eggs dropped into some kind of red vegetable sauce and then baked in the oven.  I decided to take that concept and make them in a red pepper "hell."

Egg in Red Pepper "Hell"


- 1 red bell pepper
- 1 carrot, peeled and cut into 1/2-in. pieces
- 1 rib celery, cut into 1/2-in. pieces
- 1/2 onion, cut into 1/2-in. pieces
- 1 garlic clove, minced
- 1 T. tomato paste
- 1/2 of a 14.5-oz. can of diced tomatoes and their juices
- 1 tsp. crushed red pepper
- 2 small red potatoes, cut into 1/2-in. dice
- handful of flat-leaf parsley, chopped
- salt
- pepper
- olive oil
- 1 egg

Preheat the oven to 375 degrees.

Cut the top off of the bell pepper and remove the seeds and ribs.  Or, if your pepper is on the longer, skinnier side, cut off 1/4 of it to lay it on its side.  Put it in an oven-safe dish.  Drizzle it with olive oil and season it with salt and pepper.  Transfer to the oven and let it bake for 20 minutes.

While the pepper par-cooks, heat another T. of olive oil in a skillet.  Add the carrot, celery, and onion.  Season with salt and cook for 5-6 minutes.  Add in the garlic, stir for a minute, then add in the tomato paste. Stir it for a moment to wake it up.  Add the tomatoes and potatoes.  Season everything with salt and pepper again, then add in the tomato sauce and red pepper.  Simmer until the pepper is done.

Remove the pepper from the oven and set aside.  Stir the parsley into the vegetable mixture and carefully spoon it inside the bell pepper, leaving about a 1/2-in. of room at the top.  Cover with foil and return it to the oven.  Bake for another 20 minutes, then remove the foil.  Carefully crack the egg into the center of the pepper.  Return the dish to the oven.  Bake for another 6-8 minutes; until the white of the egg is opaque.  Remove the pan and season the top of the egg with salt and cracked black pepper.