Sunny Pepper Flower Eggs Recipes

PERFECT SUNNY-SIDE-UP EGGS

Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

SUNNY'S EGGS IN BURGATORY

Sunny's Eggs in Burgatory image

Provided by Sunny Anderson

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound ground chuck (80-percent meat, 20-percent fat)
1 tablespoon grated red onion pulp (use a box grater or rasp)
3 teaspoons mild yellow curry powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 to 8 sprigs fresh thyme, leaves stripped and gently chopped
1 tablespoon olive oil
1 cup canned chopped tomatoes
1/2 cup ketchup
2 tablespoons honey
1 teaspoon hot sauce, such as Frank's RedHot
4 extra-large eggs
1/4 cup loosely packed, gently chopped fresh curly parsley

Steps:

In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour.
In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined.
Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce.
Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.

SPICY BRAISED PEPPERS AND EGGS

Spicy Braised Peppers and Eggs image

This plate of sunshine combines eggs with sautéed bell peppers and creamy yogurt for a filling yet fresh-tasting breakfast that is sure to brighten up even the dreariest of mornings.

Provided by Lauryn Tyrell

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 bell peppers, cored and thinly sliced
1/2 small onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
2 garlic cloves, smashed
1 Fresno chile, sliced
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved (about 2 cups)
4 large eggs
Fresh herbs, such as mint and cilantro, for serving
Strained yogurt such as Greek yogurt, for serving

Steps:

In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.

SUNNY PEPPER FLOWER EGGS

Sunny Pepper Flower Eggs image

The more different color bell peppers you use, the more like a garden your table will look. Adjust the recipe for the number of eggs you want to make. This is a decorative way to serve eggs, people will love them!

Provided by Ambervim

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 egg
1 half inch ring bell pepper (in green, yellow, orange and or or red)
salt
pepper

Steps:

Cut bell peppers, red, yellow, orange and/or green into 1/2 inch rings.
Place in a non-stick lightly oiled skillet;
Crack an egg in the middle of each ring and cover and cook over low heat until done.
If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

Nutrition Facts : Calories 95.3, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 74.6, Carbohydrate 5.9, Fiber 2, Sugar 3, Protein 7.3

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