Ingredients for Hatched Eggs
- Bell Peppers
- Vegetable Oil
- 1 teaspoon ground cumin
- 6 large eggs
- 1/2 teaspoon salt
- Queso Blanco
- Sour cream, for serving
- Fresh cilantro, snipped, for serving
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How to Make Hatched Eggs
- Preheat grill or broiler to medium-high heat.
- Brush the cut sides of the bell peppers with 1 tablespoon of olive oil.
- Grill or broil the peppers, cut-side down, for 5-7 minutes, until the skins char and the peppers begin to soften. Flip and repeat on the other side.
- Remove peppers from heat and let cool slightly.
- Once cool enough to handle, peel off the charred skins.
- Make a t-shaped cut on the sided of each pepper, remove seeds and membranes.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add cumin to the oil and cook for 30 seconds, stirring constantly.
- Pour in the eggs, salt, and pepper.
- Stir and scramble the eggs until cooked through but still slightly moist.
- Remove from heat and let cool slightly. Once cool, stir in the shredded cheese.
- Spoon the egg mixture into each pepper half.
- Place the stuffed peppers on a foil-lined baking sheet or grill rack.
- Grill or bake on the lowest setting of a closed grill, or in a 350°F (175°C) oven, for 10-15 minutes, or until the peppers are heated through and the cheese is melted and bubbly.
- Serve immediately, garnished with a dollop of sour cream and snipped cilantro.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
17g
Carbs
2g
