This simple '60s dish is more filling than you'd think. One pepper half is perfect for a savoury or light lunch and two halves make more than enough for a fulfilling vegetarian dinner.
Personally, we feel that the dish would be improved through the omission of the breadcrumbs, which just became soggy.
Original Recipe: 'Eggs Baked in Peppers' (Book 12, 1967)
Speed: 40 minutes | Serves: 1-2
1 large green pepper
2 dessert spoonful of fresh breadcrumbs
2 tsp. butter
Olive oil for greasing
1 tomato (medium sized)
'A touch of garlic juice' (we crushed 1 garlic clove)
Freshly ground black pepper and 'plenty' of salt
1. Pre-heat oven to 180 °C (355 °C / Gas Mark 4).
2. Cut pepper neatly in half and remove the core, all seeds and any fibrous veins.
3. Drop into boiling water for 6-7 minutes in a medium sized saucepan, then remove and drain thoroughly on kitchen paper, then place in a baking tin.
4. Using a pastry brush, brush the peppers inside and out with olive oil.
5. Divide the breadcrumbs between the peppers, dot with half of the butter, and then fill with the chopped tomato, a little garlic and season.
6. Break the eggs one at a time into a saucer and slide them into the peppers. Dot with the rest of the butter and season again.
7. Bake for 15 minutes and serve hot.
If served as an hors d'oeuvre, halve the quantities and allow ½ a pepper for each person.
Original Recipe for 'Eggs Baked in Peppers'
'BOOK 8': The Sunday Telegraph Cookery Book (1967)
Authors: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)