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Morrones con huevo a la parrilla
Grilled peppers with egg and cheese
Morrones a la parrilla: halved red peppers grilled over coals and filled with egg and melted cheese
While the meat rests on the cooler side of the parrilla, many asadores put halved red peppers cut side up over the coals, let them soften and char, then crack an egg into each one with a piece of cheese and a pinch of oregano. The pepper becomes a little dish: sweet, smoky and juicy, with a just-set egg and molten cheese in the middle. It is one of the classic starters at an Argentine asado, eaten with bread before the steak arrives, and it makes a good vegetarian main for anyone who skips the meat. The mistake is cracking the egg into a raw pepper: the egg overcooks before the pepper softens, so grill the shells first. Cook until the white is completely set. Queso cremoso or mozzarella is usually made with animal rennet; pick a vegetarian one if needed. Chef's tip: cover the peppers with a foil tent or a lid once the egg goes in; the trapped heat sets the top of the egg without burning the base.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 large red peppershalved lengthways through the stalk, seeded
- 1 tbsp olive oil
- 3 ½ oz queso cremoso or mozzarellain 4 slices; traditionally made with animal rennet; use a vegetarian (microbial-rennet) cheese
- 4 eggs
- ½ tsp dried oregano
- 1 pinch salt and black pepper
- 1 pinch ají molido (crushed red chilli) (optional)
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Method
0/6 doneStep 1: Light the barbecue and let it burn down to medium coals: you should be able to hold your hand 10 cm above the grill for 5–6 seconds. (Or heat a grill pan or the oven to 400°F.)
Step 2: Rub the outside of 2 large red peppers with 1 tbsp olive oil and season the insides with a little 1 pinch salt and black pepper.
Step 3: Grill cut side up until the skins blister and the peppers soften but still hold their shape.
12 minStep 4: Put a slice of 3 ½ oz queso cremoso or mozzarella in each pepper, then carefully crack in one of 4 eggs. Sprinkle with ½ tsp dried oregano and the chilli, if using.
Step 5: Cover loosely with foil or a lid and grill until the white is completely set and the cheese has melted; the yolk can stay soft or be cooked firm, as you like.
10 minStep 6: Lift off with a wide spatula and serve straight away.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 10 g
- Carbs
- 8 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does morrones con huevo a la parrilla take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of large red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of queso cremoso or mozzarella?
- Provolone or a mild cheddar, same amount.
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