Sliced pepper cups with pesto and goat cheese

Sliced pepper cups with pesto and goat cheese

This is a perfect breakfast reset idea for you:  sliced pepper egg cups with pesto and a little goat cheese. I’ve made something similar with tomato slices, but these were another great option.

Here’s how to make them:

Sliced pepper cups with pesto and goat cheese

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Servings 2


  • 2 eggs
  • 2 slices bell pepper (the biggest pieces work best)
  • 2 tsp pesto split between the two cups
  • 2 tsp goat cheese split between the 2 cups (or another cheese you like!)
  • 1 tbsp butter
  • Salt/pepper/red pepper flakes
  • Parm (optional)


  • Add butter to a hot pan and let melt. Meanwhile slice pepper and get your best slices ready. Add to the pan.
  • Crack an egg in each one of the pepper cups.Don’t worry some egg spills out, just use a spatula to keep the egg near the pepper. When it cooks it will stay together.
  • Add your pesto and goat cheese to the top of the egg. Season with salt and pepper (and red pepper flakes depending on taste).Cover with a lid and cook for about 1-2 min on medium/ low heat.
  • Remove lid and flip. Cook for about another minute and add to a plate. Season with parm, salt, pepper and red pepper flakes. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.