A Sweet Pepper Supper - Peppers Stuffed With Eggs

I Just created this little dish with some ingredients from the fridge, cupboard and windowsill with some real Spanish themes going on.

You will need...

1 Sweet pepper (I used orange)
1 Small piece of Chorizo Sausage
2 Tablespoons of single cream
1 Clove of Garlic
2 Small/Medium eggs
Cayenne pepper (or paprika if you prefer)
Sprig of Thyme (dried if you haven't any fresh)
Olive Oil
Salt and Pepper

1. Firstly you need to prep your pepper. Cut your pepper in half, but leaving the green stalk on, but remove all the seeds inside and as much of the bitter white pith as you can. place them on a baking tray.

2. Finely chop your garlic and sprinkle over the two halves of pepper. Drizzle with a little Olive Oil and season with salt & pepper. Place in a preheated oven on 175C for 10- 15 minutes. You do not want to overcook the pepper, it should still have some firmness to it.

3. When the pepper has blanched in the oven, grab your eggs and crack one in each half. Depending upon the size of your eggs/peppers some of the whites may spill over the edge, but don't worry about his too much. Now, spoon some cream in each stuffed pepper, sprinkle over some Cayenne/Paprika, strip your Thyme sprig of its leaves and also sprinkle on your peppers. Place back in the oven for approximately 15 minutes or until your eggs are cooked.

4. While your eggs & peppers are cooking, cut the Chorizo into a small dice. Heat a pan with a drizzle of Olive Oil and fry until its slightly crisp. When your eggs & peppers are ready, spoon the Chorizo and its juices over each half. Enjoy!