Salome Bites : Posh Breakfast Eggs 

My all-time favourite breakfast recipe. This is so versatile as you can stuff the peppers with absolutely ANY filling you like! 

What you will need: 

Bell peppers (A variety of colours would be nice for different flavours! Also opt for smaller peppers as they cook faster!) 
Eggs 
Minced chicken 
Onions and garlic 
Salt and pepper 
Tomato and basil for garnishing 

Instructions 

Cut the peppers in half and keep the stems as shown here (for a pretty looking breakfast), lay them out on a baking tray and roast in a hot oven for roughly 15-25 minutes. The smaller peppers will be ready in 15 while the larger ones may take a while longer. (250 Celsius degrees) 

While the bell peppers are roasting, prepare the filling. I have made a basil chicken mix here which is a mixture of minced chicken, onions, garlic and basil all cooked in a bit of butter. You can also substitute sausages, minced beef or any other vegetable mix of your liking for this recipe! 

Once slightly dehydrated and the edges are  browned, take them out and drain any excess moisture which may have collected inside during roasting. 

Place the peppers in a casserole dish, spoon the mixture into the peppers, and crack open either one or two eggs on top as shown here. Cover with a foil (optional) and further bake at a lower temperature until rage eggs are perfectly cooked. You may have to watch them closely as the eggs may easily overcook! 

Garnish with chopped basil and tomatoes (optional) and serve hot!