Fried egg
Sometimes, when children no longer want boiled eggs, you have to improvise quickly for breakfast. In our house, Rebeca decided she no longer wants to see boiled yolk, so I started to play more with fried eggs, but with vegetables, cheese, or herbs, after noticing that she really likes red bell pepper. In this combination, the fried egg in a ring of bell pepper comes out quickly, is colorful, and can easily be adapted with what you have in the fridge.
Quick Info
Total time: about 10 minutes
Preparation time: 2-3 minutes
Cooking time: 7-8 minutes
Servings: 1
Difficulty: easy
Recipe type: breakfast, quick snack for kids or adults
Ingredients
1 country egg (or any fresh egg)
1 slice of red bell pepper (cut crosswise to form a ring)
1 slice of cheese (cut to cover the center of the egg, not too thick)
1 teaspoon of chopped fresh parsley
1 teaspoon of oil (optional, for the pan)
Preparation method
1. Cut a thick slice of red bell pepper to get a ring, removing seeds and veins.
2. Heat a non-stick pan over low heat. Add a teaspoon of oil if you want, but you can skip it if the pan is non-stick.
3. Place the bell pepper ring in the pan. Let it soften slightly for 30 seconds.
4. Crack the egg directly into the center of the bell pepper slice. Make sure the egg stays inside the ring.
5. Sprinkle the chopped parsley over the egg.
6. Cover the pan with a lid and keep the heat low so the egg cooks gently, not fried hard. Do not lift the lid for at least 3-4 minutes.
7. When you see the egg white has set and the yolk starts to thicken, place the slice of cheese over the egg. Cover again and let it cook for another 1-2 minutes.
8. Remove from heat when the cheese is melted and the yolk is almost done (or to your preference).
Why I make this recipe often
It’s quick, doesn’t dirty many dishes, and I can adapt it with what I have on hand. For kids, the bell pepper makes everything more attractive. The egg cooked in the pan, steamed under the lid, is easy to manage if you don’t want to use much oil.
Tips and variations
Tips
- If the egg is too large for the bell pepper ring, first add the egg white, let it sit for 20 seconds, then add the yolk.
- A non-stick pan is very helpful, but it’s not mandatory to use oil if you don’t want to.
- Low heat is important so the egg cooks slowly without burning the bell pepper.
- Put the lid on and don’t lift it too often. The steam helps cook without frying.
Substitutions
- You can use cottage cheese or sheep cheese instead of cheese.
- If you don’t have parsley, you can use dill or green onions, finely chopped.
- Any type of bell pepper works – red, yellow, green – but red is sweeter.
- The oil can be omitted or replaced with a drop of butter.
Variations
- Instead of parsley, you can try fresh basil or a little oregano.
- For added texture, add a thin slice of tomato inside the bell pepper ring before the egg.
- For older kids or adults, you can sprinkle a little pepper or sweet paprika.
Serving ideas
- It is eaten warm, right after you take it out of the pan.
- A slice of fresh bread or a simple vegetable salad goes well on the side.
- For lunch or a snack, you can put it in a sandwich with other vegetables.
Frequently asked questions
Can it be made without oil?
Yes, if you have a good non-stick pan, the egg won’t stick, and you can skip the oil.
What if the yolk remains too soft?
Leave the pan on the heat with the lid on for another 1-2 minutes, but don’t lift the lid too often. The yolk will gradually set.
Can grated cheese be used?
Yes, you can put grated cheese instead of a slice of cheese, but add it only towards the end so it doesn’t burn.
Can it be made with another type of bell pepper?
Yes, you can use any bell pepper, but red bell pepper has a sweeter and more pleasant taste.
Can I make multiple servings at once?
You can, if you have a large pan and bell peppers sliced to the same thickness. Each egg will need its own bell pepper ring.
Nutritional values
Approximately, for one serving (one egg, cheese, bell pepper, a bit of oil, herbs):
Calories: approx. 170-190 kcal
Protein: 10-12 g
Fat: 12-14 g
Carbohydrates: 2-3 g
Values may vary depending on how much cheese you use and if you add oil.
Storage and reheating
I do not recommend storing or reheating the egg cooked this way. The egg changes texture quickly, and the bell pepper becomes soft and wet. Ideally, it should be made and eaten on the spot. However, if you need to, you can keep it in the fridge for a maximum of a few hours, but it won’t be the same.
We place the pepper ring in a pan where we have added a little oil. We crack the egg in the middle of the pepper ring, sprinkle chopped parsley, and let it cook on low heat (the pan should be covered with a lid). When the yolk is almost cooked, we add the cheese and let it cook for another 1-2 minutes. Enjoy your meal!
Ingredients: 1 country egg, a slice of cheese, bell pepper (a slice cut into rounds), a teaspoon of finely chopped parsley
