As promised, here's another use for my latest obsession, canned artichoke hearts.
I've been making variations of this egg dish, baked with artichoke hearts and parmesan cheese, for breakfast every morning. This morning I thought I'd try something a little different - baking the egg in a bell pepper rather than in a custard cup. It took about 10 minutes longer, but was tasty and added a little green to my breakfast. I don't know if artichokes count, but I like knocking off one of my 5-a-day (which actually should be more around ten) during my first meal.
Baked Egg with Artichokes
Preheat oven to 400F.
Slice a bell pepper in half, remove stem and seeds. Quarter one canned artichoke heart.
Arrange the artichoke inside a pepper half, then crack an egg into the pepper. Top with ground pepper, herbs (I use chives) and grated parmesan cheese.
Bake for about 20 minutes, until egg white is cooked through.