Peppers with egg

Ingredients for 4 servings:

• 4 bell peppers, color as desired
• 8 slices of bacon (breakfast bacon)
• 8 eggs
• 100 g Parmesan
• 4 m.-sized tomatoes
• Salt
• pepper
• Paprika powder, hot
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the peppers, cut out the stems as close as possible, halve them crosswise, and trim them. Season the insides of the pepper halves with salt and pepper and place them in a greased baking dish. Grate or shave the Parmesan cheese (I prefer a vegetable slicer and use Parmesan shavings for casseroles, etc.), and cut the bacon into small cubes. Mix both and fill half of this mixture into the pepper halves. Crack the eggs one at a time (preferably in a cup or small bowl), carefully crack one egg into each pepper half. Spread the remaining Parmesan and bacon mixture over the eggs. Cook everything in an oven preheated to 200°C (fan oven: 170°C, gas mark 3) for about 30-35 minutes. In the meantime, briefly blanch the tomatoes, peel them, quarter them, and remove the seeds. Then cut them into small cubes and season with salt, pepper, and a little paprika. Finally, garnish the peppers with diced tomatoes and a few fresh basil leaves, and arrange everything on plates, if desired. Delicious fresh from the oven and cold, too.