They say breakfast is the most important meal of the day, and while I wholeheartedly agree,
it is sometimes also the trickiest to prepare since we’re usually short of time as we’re rushing off to school or work, or have a list of chores to finish.
I want to share with you a super simple recipe. All you need to have is an air fryer, or an oven is fine too for those who don’t have the latest trendy gadget in the kitchen.
I know there are various versions of this recipe. Some use a lot more ingredients than others, or go heavier on protein such as including minced meat, and include chopped vegetables, cheese and cream, and other fancy trimmings.
But I find this simple baked egg version quite enjoyable; anyone can do this without having to be an expert in the kitchen and it’s easily done in a short time.
The result is a colourful plate for breakfast that’s not only super easy to prepare, but also nutritious, delicious and even gluten-free, if you have such concerns.
When served to guests, this looks really impressive as it looks professionally prepared and the bright palette is so attractive! — Contributed by Teoh Kar Yeong
Ingredients (for 2 persons)
salt and pepper
1. Cut 2cm off the top of the capsicum, and remove the core and seeds.
2. Crack 2 eggs into each capsicum.
3. Place the 2 capsicum into the air fryer, including the top part, and cook at 180°C for 12 to 15 minutes, depending on the doneness of the egg. If you prefer your egg well-cooked, then it’s recommended that you leave it in for longer. Alternatively, you can bake this in a pre-heated oven for the same length of time and temperature.
4. Lightly season with salt and pepper, or a dash of soy sauce if you prefer more umami. Serve with the top back on the capsicum to complete the ensemble.