Breakfast Capsicum Eggs

Serves: 4
Prep Time: 15 minutes (+ proving)
Cooking Time: 20 minutes Closed Lid Cooking.

Heat setting:
1 burner electric barbecue
Moderate oven (200C)

Ingredients:
1/3 cup extra virgin olive oil
1 medium red capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
1 medium yellow capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
1 medium green capsicum, ends trimmed, cut into 4 x 2cm-thick slices, seeds removed
12 eggs, at room temperature
Baby spinach leaves, to serve
Lemon cheeks, to serve

Method:

1. Set timer dial to 10 minutes. Turn burner dial to 1 burner setting (hot plate). Preheat the barbecue to 200C.
2. Turn timer dial to 10 minutes. Drizzle preheated hot plate with oil. Add half the capsicum slices to plate. Crack and egg into each capsicum. Close Lid. Cook for 5 minutes or until partially set. Turn. Close Lid. Cook for a further 5 minutes for medium eggs or until cooked to your liking. Repeat with remaining oil, capsicum and eggs. Season.
3. Serve eggs with spinach and lemon.