Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz

Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz


Ingredients

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbeque before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.

4 medium red capsicums (bell peppers)
8 eggs
90g (1 cup) finely grated pecorino
1 Tbs coarsely chopped flat-leaf parsley
2 Tbs extra virgin olive oil

Method

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

Pre-heat a barbeque hotplate or grill plate to high.

Place the capsicum on the barbeque and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbeque and cook for 8–10 minutes, until the eggs have set.

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

Credits: The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. (Smith Street Books, November 2018 - AU$ 49.99, NZ$ 59.99).

Photo Credits: Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin


More Recipes

Toasted Ciabatta Sprinkled with Truffle Infused Flaked Sea Salt

The perfect starter to any meal – crunchy ciabatta softened with oil and accentuated by salt and ear...

Fairtrade Chocolate Chip Cookieroons

Oxfam reports indicate that Australians are purchasing more Fairtrade chocolate than ever before.