This recipe is soo easy to make and offers an ideal solution for a quick brunch or light lunch.
You just need two eggs and either one large pepper, or two smaller ones.
Chop across the pepper in half, not down from top to bottom, but around the pepper, so that you have two bowl shapes. Deseed and get rid of the stalk.
Roast in the oven for 20 minutes until soft. Crack an egg into each pepper bowl, and pop back in the oven for 3 - 5 minutes, depending on how you like your eggs cooked.
I served mine with some watercress and tomato dressed in apple cider vinegar with feta, but it would work well on its own, or paired with a chicken breast too.