Egg and Bacon Capsicum Cups

Difficulty | Serves 2 | Book 7


baking paper
1 large red capsicum
4 small slices (65g) bacon short cuts
2 eggs
2 tomatoes cut in half (optional)

Per serve
Kilojoules766 (cals 183)
GI RatingToo low in carbs to score a GI rating


  1. Cut a sheet of baking paper large enough to be doubled and that will fit your frypan.
  2. Cut two ring slices of capsicum about 2cm thick (middle part of capsicum). Remove white flesh and seeds to create a round shaped slice.
  3. Heat a non-stick frypan that has a lid at medium temperature (too hot and the bacon will burn). Place capsicum rings into pan and cook for 3-5 minutes or until browned on one side only. Remove from pan.
  4. Place baking paper on base of pan then put uncooked side of capsicum onto paper. Press 2 slices of bacon into each capsicum cup going up the sides of edges so there aren’t any gaps for egg to escape.
  5. Carefully crack an egg into centre of each cup. Place tomato into frypan, then place lid on top and cook for 5 minutes or until eggs are cooked to your liking.
  6. Carefully lift eggs and tomatoes off paper using a flat spatula.

Not suitable to be frozen.

Dietitian's tip

Red capsicums are high in vitamin C. Vitamin C is an antioxidant, protecting healthy cells from toxins that contribute to cancer.

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