Barbecued capsicum with egg and pecorino

This is a novel and colourful way to cook eggs and capsicums, which turn soft and tender on the barbie.

Credit: Rachel Tolosa Paz

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 4 medium red capsicums (bell peppers)
• 8 eggs
• 90 g (3 oz/1 cup) finely grated pecorino
• 1 tbsp coarsely chopped flat-leaf parsley
• 2 tbsp extra virgin olive oil

Instructions

1. Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

2. Preheat a barbecue hotplate or grill plate to high.

3. Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

4. Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.

5. To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.