in Recipes

Pointed peppers stuffed with anchovy scrambled eggs

updated

Spread the love

Ingredients for 4 servings:

  • 4 pointed peppers, red
  • 8 eggs, size M
  • 200 g anchovy fillet(s) in oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Hollow out the pointed peppers, wash, and rinse. Cut the anchovy fillets into small pieces. Crack the eggs, whisk them, and mix them with the anchovy pieces and oil. Heat a pan and let the scrambled egg mixture set. Fill the pointed peppers with the anchovy scrambled eggs and place them in a baking dish. Cook in the oven at 180°C (fan oven) for about 25 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asian chicken soup with shiitake mushrooms

Why Is an Adequate Supply of Calcium Important?