I would often make these for Gloria because she loved them, sometimes in regular red or green peppers, but often with a poblano, which is hotter than a regular pepper. Sometimes they can be very hot, sometimes mild; you have to taste to find out. Cutting the top off makes a perfect little receptacle, which can hold a variety of things. My friend Tom likes to top his with feta.

Eggs in Pepper Boats

Category

Category name

Serves

2

Ingredients

  • 2 large poblano peppers, about 6-ounces each
  • ⅓ cup diced ham
  • ⅓ cup grated cheddar cheese
  • 2 large eggs
  • 1 tablespoon chopped chives
  • Salt
  • Freshly ground black pepper

Method

  1. Cut about one third off the top of each pepper lengthwise to create a receptacle. Using a sharp knife cut away the core and remove the seeds from inside. Place the pepper “boats” and the extra pieces of pepper in a skillet. Add ¾ cup water and bring to a boil over high heat, cover and cook until just tender, about 5 minutes.
  2. Pour out any extra water from the skillet. Arrange the ham, cheese, eggs, and a dash of salt and pepper, and herbs inside each poblano pepper. Add 2 tablespoons olive oil to the skillet and return the pan to medium-high heat. Cover and cook for about 5 minutes for slightly runny eggs, more if you would like your eggs firmer. Serve immediately.