Loaded Capsicum Egg Boats

Step 1

Preheat the oven to 180°C and line a baking tray.

Step 2

Slice the capsicum in half lengthwise and remove the stalk and seeds. Place on the lined tray, cut side up. Drizzle with extra virgin olive oil and bake for ~15 mins, until softened.

Step 3

Whilst the capsicum is baking, fry up the potato and bacon with a drizzle of olive oil and the sprig of rosemary, until potatoes are slightly golden.

Step 4

Once the capsicum is removed from the oven, split the potato and bacon mixture between the two capsicums. Crack an egg in each and top with chopped tomato. Season with salt, pepper and thyme. Top with shredded mozzarella.

Step 5

Bake for 20 minutes until cheese is melted and egg whites are cooked. Top with parsley and tabasco sauce.