Quail Eggs in Mini Bell Peppers

Original source: Babagnosh

10 quail eggs
5 mini bell peppers (2.5 – 3 inches long)
Salt & pepper to taste
Optional: 1 tablespoon grated Parmesan, or 1/2 tablespoon finely minced parsley leaves for garnish

Preheat oven to 350F. Spray a baking pan with oil or a non-stick spray.
Cut each mini bell pepper in half length-wise, leaving the stem on.

Remove any seeds and inside pith. Carefully crack a quail egg into each pepper half.

Sprinkle with salt & pepper to taste. Carefully arrange the bell peppers in the baking pan.

Some pieces might need to be propped up against the side of the pan or against another pepper,
if they don’t have a flat bottom. Bake at 350F for 5-10 minutes, depending on how you want your egg cooked.

5 minutes yields a pretty runny egg. 10 minutes is a solid egg.
Remove from heat and sprinkle with grated cheese and/or chopped parsley.