Pesto eggs made in a bell pepper with feta , green onions , tomatoes that are absolute perfection. If you are Bulgarian, you know how much we LOVE and bake bell peppers with eggs/feta and this is inspired by our Bulgarian classic dish that’s on every menu back home. This is an incredible low-carb option, a healthier alternative for breakfast or lunch and absolutely phenomenal. If you are dairy-free, just use a dairy-free cheese you love instead or leave it out and use a bit more pesto. “Pesto eggs “ have been trending lately and I decided to do something different than just your usual toast ( which is absolutely delicious btw ). This was more appealing to me because it’s not only delicious but so easy to make. You will need:
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1 bell pepper ( halved and clean out the seeds )
sprinkle of feta or any cheese
diced cherry tomatoes
1/4 diced scallion ( green onion )
salt to taste
4 medium eggs
1 tablespoon pesto ( any )
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Please note: You can use any pesto you love, I used sun-dried tomato pesto. You can also use any veggies of choice. The cooking time will depend on the air fryer so please keep an eye on it. My air-fryer recommendations are in my highlights and yes you can bake them as well if you don’t own an air-fryer. Bake at 400F until fully set if you are using the oven (20 + minutes)
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Directions
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1. Cut your bell pepper and a half directly through the stem. Clean out the inside and remove the seeds. Add a sprinkle of feta or any cheese of choice, finally diced cherry tomatoes, green scallions are optional, and separately whisk the eggs with a pinch of salt and the sun-dried tomato pesto. Fill each half with the egg-mixture just below the rim of the pepper. Gently transfer it into your air fryer and air fry at 370°F for 18 to 20 minutes but please keep an eye on it as it will depend on the air-fryer. Parsley for garnish is optional ( and extra feta on top ) and enjoy
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