Mini Peppers with Eggs and Sausages

Preheat the oven to 180 °C.

Cut the tops off the mini peppers and carefully remove the seeds. Arrange them upright in a small baking dish so they don't fall over.

Finely grate the cheese and add a small amount to the bottom of each pepper.

Slice the mini smoked sausages into small rounds or pieces and divide them among the peppers.

Carefully crack one quail egg into each pepper. Season with salt and black pepper. Lightly spray with vegetable oil if desired.

Bake for 10–12 minutes, until the egg whites are set. Keep a close eye on them toward the end if you want the yolks to remain runny.

Sprinkle the remaining grated cheese over the peppers and return them to the oven for another 1–2 minutes, until the cheese melts.

Serve immediately with warm garlic baguette. A slightly runny yolk is perfect for dipping the bread.