As you may know, I LOVE grilling over charcoal. The flavors and the aroma of food that's grilled this way just can't be beat. So, when I ran across this article about using a grill to cook eggs, I snapped to attention.
Just a quick FYI, the eggs in this recipe are more like a quiche. And red bell peppers are used like a pie tin. But that's the beauty of this recipe, by using the pepper, your minimizing your dishes and maximizing your flavor.
Speaking of maximizing flavor, I added some pre-cooked chorizo to the recipe below. Feel free to add whatever pre-cooked meat you like (bacon, ham, sausage, etc.) or none at all. What's important is that you like it.
If you're using charcoal or wood, the trick to this recipe will be keeping the temperature on the grill low enough so that you don't destroy the pepper. While keeping the temperature high and consistent enough to thoroughly cook the egg mixture. If you're using a gas grill (ACK!), use a medium-low heat.
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Click read more to get the ingredients, directions and wine pairings.
Grilled Cheddar-Jalapeno Eggs in Peppers
Found at: http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php.
2 large red bell peppers
6 large eggs
1/4 cup whole milk or cream
1/4 cup + 2 tablespoons shredded sharp cheddar cheese
1/4 cup pre-cooked chorizo
2 tablespoons minced jalapeno peppers
-- Kosher salt and ground black pepper, to taste
1) Light the grill, and once hot, arrange the charcoal so that it's not directly under the area that will be holding the food. Try to keep the heat low enough to cook, but not high enough to thoroughly scorch the peppers. Be prepared to add charcoal of necessary during cooking. If using a gas grill (ACK!) use a medium-low heat.
2) Cut the bell peppers in half lengthwise, making sure that the halves will lay as flat as possible on a grill with the cut sides face up. Using a spoon or sharp paring knife, hollow out the insides, removing the seeds and membrane.
3) In a mixing bowl, whisk the eggs with the milk or cream, cheese, chorizo, jalapeno and salt and pepper to taste.
4) Pour the egg mixture into the pepper shells, leaving at least 1/4- to 1/2-inch of room at the top.
5)Gently place the filled peppers onto the grill or grill pan, and close the top of the grill or cover the pan. Cook until the egg mixture is set and slightly puffy, about 25 minutes. Serve warm.
A dry rosé such as the 2011 La Rochelle Santa Lucia Highlands Pinot Noir Rosé ($24; 12.5% alcohol) will complement the bell pepper.
Full disclosure: I found this recipe (which I modified VERY slightly) and accompanying photo at http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php. It was written by Amanda Gold, a San Francisco Chronicle staff writer. She can be reached at firstname.lastname@example.org.