Grilled Red Pepper Egg Cups

Prep time: 10min
Total time: 30min
Serves: 8
4
large red peppers, halved lengthwise, seeded
2 tbsp
olive oil
30 mL
1/3 cup
Sensations by Compliments Kansas City Style Smokey
75 mL
Barbecue Sauce
8
Sensations by Compliments Edam Cheese Sliced
8
eggs
1/4 tsp
each salt and black pepper
1 mL
2 tbsp
finely chopped fresh cilantro
30 mL
Per serving (1/8 of the recipe):
calories
220
fat
15 g
saturated fat
6 g
carbs
11 g
sugar
8 g
protein
12 g
cholestrol
205 mg
fibre
2 g
sodium
350 mg

Directions

  1. Brush outsides of pepper halves with oil. Place, cut-sides up, on baking sheet. Brush insides of peppers with barbecue sauce. Place, cut-sides down, on grill preheated to medium-high. Cook 4 to 5 min., or until lightly charred and slightly softened. Remove from grill. Place a cheese slice inside each pepper half, pressing cheese against to sides. Crack an egg into each pepper cup. Season with salt and pepper.

  2. Reduce heat to medium. Place peppers back on grill over indirect heat. Close barbecue lid. Cook 15 to 20 min., or until whites are just set and yolks are still soft, or to desired doneness. Sprinkle with cilantro to serve.