BBQ Capsicum Rings with Eggs

Method

1. Prep the Capsicum Rings:  Slice the capsicums horizontally into 1.5–2cm thick rings. Remove any seeds or white pith inside each ring.
2. Preheat the BBQ: Get your BBQ hot and lightly oil the griddle plate or flat hotplate section.
3. Cook the Rings: Place the capsicum rings on the BBQ hotplate and let them soften slightly (about 1–2 mins per side). This helps seal the bottom so the egg doesn’t leak out.
4. Crack in the Eggs: Carefully crack an egg into each capsicum ring. If it leaks a bit, just nudge the whites back in with a spatula. Lower the BBQ lid (if it has one) and cook until the egg whites are set but the yolks are still runny (about 5–8 mins). For firmer yolks, cook a bit longer.
5. Season & Serve: Sprinkle with salt, pepper, and any optional toppings like herbs or cheese. Serve hot on toast, as a side, or on their own with a dollop of relish or aioli.