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1 large red pepper

2 eggs

aromatic herbs (rosemary, thyme, chives, oregano, etc.)

pinch of salt

ground pepper


Heat a grill to medium high (about 450°F)

Wash and dry the pepper. Cut in half and remove seeds and ribs.

Grill pepper halves, cut side down, about 5 minutes to seal them.

Clean and chop the aromatic herbs.

Turn the peppers, cut side up, and grill for another 5 minutes.

Put the aromatic herbs at the bottom and add an egg in each half. Add salt and pepper to taste.

It will be ready when the egg is cooked. Remove and serve immediately.

* If your plan says only egg white, remove the yolk