These cheesy vegetarian egg rings are simple to make, can be changed up a zillion different ways and look beautiful served for brunch… oh yeah, and you can make them ahead of time and just reheat in the oven!
Yellow Bell Peppers – 1 medium size
Egg – depending on the number of people to be served
Salt and pepper – for taste
Tomato – 1, small size
Purple onion – 1, small size
Coriander leaves – 1 tsp, chopped
Cheese – 1 Slice
Olive oil – 1 Tbsp
Cheesy Vegetarian Egg Rings
Cut the peppers into half an inch thick rings. Remove the seeds and centers of the peppers rings.
Chop tomato, purple onions, coriander leaves into small pieces. Cut the cheese into small slices. The size of the chopped items would depend on the size of the peppers ring, I kept mine about 1 cm cubes for the tomato and the rest of the items were chopped into even smaller pieces.
Heat 1 tbsp of olive oil in a non-stick frying pan over medium heat. Place a peppers ring into the pan and let it cook for 2 minutes
You can either crack an egg directly into the peppers ring or crack the egg in a small bowl and then slowly pour it into the ring. First pour a small amount of egg white into the ring to check if it leaks. Remove leaked egg whites from sides in case it leaks.
Now pour the rest of the egg into the ring.
Quickly add the chopped tomato and onion by sprinkling them over the egg white.
Sprinkle a pinch of salt and black pepper powder over the egg ring.
Cover the pan and let the yolk cook for about 2 minutes.
Uncover the pan once you’re satisfied with the yolk.
Now sprinkle the sliced cheese over the egg ring and sauté for another minute.
Serve while hot and enjoy your delicious breakfast!
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