Filled, Gratinated Pointed Peppers with Fried Eggs

5 from 3 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


  • 500 g 6 red pointed peppers
  • 200 g 1 zucchini
  • 150 g 2 Onions
  • 10 g 2 cloves of garlic
  • 15 g 1 piece of ginger
  • 15 g 1 Red chilli pepper
  • 100 g Sheep milk cheese
  • 1 tsp Rubbed oregano
  • 1 tsp Rubbed thyme
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 4 piece Eggs
  • 2 Stalk Parsley


  • Wash 4 pointed peppers, cut in half, clean and divide into 2 small baking dishes. Wash 2 pointed peppers, cut in half, clean and cut into small cubes. Peel the zucchini with a peeler, first cut into slices, then into strips and finally into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the sheep's cheese into small cubes. All ingredients for the filling (diced pointed pepper, diced zucchini, diced onion, diced garlic cloves, diced ginger, diced chili peppers, diced sheep's cheese, rubbed oregano (1 teaspoon), rubbed thyme (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored Pour the mill (4 big pinches) into a bowl, mix and distribute between the two casserole dishes. Preheat the oven to 200 ° C and cook / bake the casserole dishes in it for about 20 minutes Cook / bake the oven at the same temperature for about 10 - 15 minutes, remove, garnish with parsley and serve.
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Written by John Myers

Professional Chef with 25 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.

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