Dill and red pepper eggs (2 whole eggs, 1 egg white) Calories

Dill and red pepper eggs are made with eggs, red bell pepper, and fresh dill; salt and black pepper are common seasonings. A little cooking oil or butter can be used to soften the pepper, though the dish can also be prepared without added fat.

Yes. Red bell pepper takes longer to soften than beaten eggs take to cook, so sauté it first. Add the eggs only after the pepper is tender to avoid overcooking the eggs while waiting for the pepper.

Add the dill in the final moments of cooking or after taking the pan off the heat. That keeps its aroma brighter than cooking it from the beginning with the pepper.

Yes, dill and red pepper eggs can be baked in a small oven-safe dish. Soften the chopped pepper first, pour in the beaten eggs, and bake until the center is just set; add the dill toward the end.

Yes, roasted red peppers work well in dill and red pepper eggs. Drain or blot them first, then warm them briefly in the pan before adding the eggs, since they are already tender and can release extra liquid.

They can be cooked ahead, but their texture is best fresh because reheated eggs tend to firm up. If preparing in advance, cook them just until set and chill promptly in a covered container.

Reheat dill and red pepper eggs gently in a covered pan over low heat, stirring or turning them once so they warm evenly. Stop as soon as they are hot; high heat can make the eggs tough.

Yes, dried dill can replace fresh dill in dill and red pepper eggs, but its flavor is more concentrated and less bright. Add a small amount while the eggs cook, then taste before adding more.

Serve dill and red pepper eggs with toast, sliced tomatoes, or a simple green salad. For a brunch-style plate, add plain yogurt or roasted potatoes without overpowering the dill and pepper.