Preheat your oven to 190°C (375°F). While the oven heats, slice the tops off each bell pepper about 2cm from the stem. Remove the seeds and white membranes from inside — you should hear a soft snap as you pull the core free. Feel the inside with your fingers to ensure it's completely clean.

Blanch the pepper cups: Bring a large pot of water to a rolling boil. Submerge the hollowed peppers for 3 minutes — you'll see them turn a shade brighter and feel them soften slightly when you poke them with a fork. This step prevents them from staying crunchy in the final dish. Drain and set upside down on a tea towel to cool.

Sauté the filling: Heat olive oil in a frying pan over medium heat until it shimmers. Add the diced onion and cook for 4-5 minutes until translucent and fragrant — the smell should turn sweet rather than sharp. Add the minced garlic and cook for another 30 seconds until you can smell it strongly.

Add the vegetables: Toss in the chopped spinach and cherry tomatoes. Stir for 2 minutes until the spinach wilts down to a dark green, glossy mass and the tomatoes begin to release their juice. Remove from heat and stir in the oregano, smoked paprika, salt, and pepper.

Assemble the nests: Arrange the blanched pepper cups upright in a 9x13 inch baking dish. Spoon the vegetable mixture evenly into each pepper, pressing down gently with the back of the spoon. If using cooked chicken or turkey, layer this in now.

Crack the eggs: Carefully crack one egg directly into each pepper cup. The yolk should sit on top of the filling, bright orange and unbroken — if the white spills over the side, that's fine, it will cook into a crispy edge. Sprinkle grated cheddar cheese over each nest.

Bake until set: Place the dish in the preheated oven and bake for 20-25 minutes. At 18 minutes, check for doneness — the egg whites should be opaque and set, but the yolk should still jiggle slightly when you gently shake the dish. For firmer yolks, bake the full 25 minutes. The cheese will be bubbling and golden brown on top.

Rest before serving: Remove from the oven and let the nests sit for 3-4 minutes. The peppers will continue to soften slightly, and the eggs will finish setting from residual heat. Run a knife around the edge of each pepper to loosen, then lift out with a spatula.