LOADED CAPSICUM EGG BOATS

By Director – Josh Ball · Last updated Friday, 9th Aug 2024 · 3 min read

Loaded Capsicum Egg Boats

Put together a feast with this quick and easy loaded capsicum egg boat recipe by @cookedbyclauds! It’s the perfect way to pack more veggies into your meals while enjoying a delicious and satisfying dish. The addition of shredded mozzarella is a game-changer, creating a gooey, melted cheese topping that elevates the flavour. And the best part about cooking this at home? You can add as much cheese as you like—no judgement here!

The possibilities with this recipe are endless. Got a leftover potato or a few tomatoes in the fridge? Chop them up and mix them in! You can find all the fresh veggies you need in our Farmers Pick Box. While you’re at it, check out our Farmers Pick Pantry, now stocked with over 60 essential items. Enjoy this vibrant, veggie-packed meal that’s sure to be a hit at your table!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Course Side Dish

Cuisine Modern Australian

Servings 1

Ingredients

1 Capsicum
Extra virgin olive oil
1 Small potato, peeled and diced into small cubes
1 slice Short cut rindless bacon, diced into small cubes
1 Sprig of rosemary
2 Eggs
½ Tomato, diced
1 tsp Dried thyme leaves
Salt and pepper
¼ cup shredded mozzarella

Optional

Parsley leaves
Tabasco sauce

Instructions

Preheat the oven to 180°C and line a baking tray.
Slice the capsicum in half lengthwise and remove the stalk and seeds. Place on the lined tray, cut side up. Drizzle with extra virgin olive oil and bake for ~15 mins, until softened.
Whilst the capsicum is baking, fry up the potato and bacon with a drizzle of olive oil and the sprig of rosemary, until potatoes are slightly golden.
Once the capsicum is removed from the oven, split the potato and bacon mixture between the two capsicums. Crack an egg in each and top with chopped tomato. Season with salt, pepper and thyme. Top with shredded mozzarella.
Bake for 20 minutes until cheese is melted and egg whites are cooked. Top with parsley and tabasco sauce.