Author: British Lion eggs (www.egginfo.com/recipes)
3 large peppers (try to choose ones with a flatter bottom)
3 spring onions, thinly sliced
75g cheese, coarsely grated (use your favourite or try crumbled goats’ cheese)
Pinch of chilli flakes
Pinch of paprika
Preheat oven to 190C/170C fan/gas 5.
Cut each pepper in half through the waist and remove the middle and seeds. Slice off enough of the green stalk so that the pepper will sit flat. Place into a small baking dish and bake for 5 mins.
Remove from the oven and divide the onions and cheese between the pepper halves. Scatter with a few chilli flakes or a pinch of paprika. Crack an egg into each half and return to the oven for 15-20 mins or until the eggs are set.
Enjoy hot or cold (you can keep the cooked peppers in the fridge for up to 3 days).