Green Goddess Egg Boats

• •4 large eggs
• •2 bell peppers (any color, halved and deseeded)
• •1/4 cup fresh parsley
• •1/4 cup fresh cilantro
• •2 tablespoons fresh chives
• •1 small clove garlic
• •1 tablespoon lemon juice
• •2 tablespoons Greek yogurt (or dairy-free alternative)
• •1 tablespoon olive oil
• •Salt to taste
• •Black pepper to taste
• •Pinch of red pepper flakes (optional)
• •Cherry tomatoes or microgreens (for garnish, optional)

1. 1Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. 2Place the bell pepper halves, cut-side up, in the baking dish. Season lightly with salt and pepper.
3. 3In a small food processor or with a mortar and pestle, combine parsley, cilantro, chives, garlic, lemon juice, Greek yogurt, and olive oil. Blend until smooth and creamy. Season the 'Green Goddess' sauce with salt, pepper, and a pinch of red pepper flakes if desired.
4. 4Spoon a tablespoon of the Green Goddess sauce into the bottom of each bell pepper half.
5. 5Carefully crack one egg into each bell pepper half, on top of the sauce.
6. 6Bake for 15-20 minutes, or until egg whites are set and yolks are cooked to your preference (runny, soft, or firm).
7. 7Garnish with cherry tomatoes or microgreens, if using. Serve immediately.

Eggs are one of nature's most perfect foods, containing all nine essential amino acids, making them a complete protein source.