Red Pepper-Baked Egg with Mushrooms and Tomato Rice




Have you ever had a sudden realization that rocked your (culinary) world? Like a kitchen revelation? That “Eureka effect” or “Aha! moment”?


Because I just did today, and through this recipe. Ok, I might be slightly over-reacting. But I do firmly believe that this dish is one of a kind. A great surprise that came into existence randomly. And by randomly I mean, because that’s all that was left in my fridge. I’d been meaning to make baked eggs for a while now. Being always on the lookout for new ways to cook with eggs, I wanted a change from my usual scramble. The problem is that I don’t have oven-proof ramequins, and though I heard of the muffin tin technique, that didn’t allow for much filling. So I hit a dead end, and almost gave up on making baked eggs at all. Until my realization happened! I had half a bell pepper left from a previous recipe, that could provide me with the perfect “support” to bake in. Think about it. Not only are peppers edible, but they also become even better when roasted! So that’s where it all started and I’ll spare you the details, but it resulted in these beautiful red pepper-baked egg with brown rice, mushrooms and tomatoes. As always it’s super easy and relatively low effort. So ditch the ramequins and try this for lunch today! Bon appétit!


Total time: 25 minutes


  • 1/2 red bell pepper
  • 1 egg
  • 1/4 cup cooked brown rice
  • 1/4 can tomato sauce
  • a handful of mushrooms (I used baby bella and shiitake)
  • 1/4 yellow onion
  • fresh parsley
  • olive oil
  • salt & pepper


  1. Preheat you oven to 400°F.
  2. Meanwhile, prep the filling. Dice the mushrooms and onions, and sauté them until golden brown, in a pan with olive oil. Add a splash of water to further soften them, and let it evaporate. Next, add the tomato sauce and the chopped parsley, and let the sauce reduce for a few minutes. Toss the rice with the cooked sauce, adjust the seasoning, and set aside.
  3. Scoop the filling inside your pepper half, and make sure to dig a whole for the egg in the middle. Crack the egg in, sprinkle with more salt & pepper, and place the bell pepper on a baking sheet lined with parchment paper. Bake for about 20 minutes, or until the egg white is almost set, and the yolk still runny. Enjoy sprinkled with more fresh parsley, and buttered soldiers!





Temps total: 25 minutes


  • 1/2 poivron rouge
  • 1 oeuf
  • 50g de riz brun, cuit
  • 1/4 boite de sauce tomate
  • une poignée de champignons
  • 1/4 d’oignon jaune
  • une poignée de persil frais
  • huile d’olive
  • sel et poivre


  1. Préchauffez votre four à 200°C.
  2. Pendant ce temps, préparez la garniture. Émincez les champignons et l’oignon, et faites les revenir dans une poêle avec de l’huile d’olive, jusqu’à ce qu’ils colorent. Ajoutez un filet d’eau, pour les ramollir et laissez la s’évaporer. Puis, ajoutez la sauce tomate, le persil, et laissez réduire quelques minutes. Mélangez la sauce avec le riz et réservez.
  3. Garnissez le demi poivron de riz, et creusez un trou pour l’œuf au centre. Saupoudrez de sel et poivre et mettez le poivron au four sur une plaque recouverte de papier cuisson. Laissez cuire pendant 20 minutes environ, ou jusqu’à ce que le blanc de l’oeu soit cuit, mais le jaune toujours coulant. Dégustez ces poivrons avec un peu de persil et des mouillettes! Bon appétit!

4 thoughts on “Red Pepper-Baked Egg with Mushrooms and Tomato Rice

  1. This is one I shall be having a go at in the VERY near future, Julie ! What a Eureka ! moment, indeed ! – and what a result ! Congratters, my dear ! 🙂

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