This makes a fast and easy dinner or is a great brunch offering. I like the idea of using bell pepper rounds instead of bread. A few less calories and great added flavor.
Serves 6
6 eggs
2-3 large bell peppers
olive oil
salt and pepper to taste
Cut the tops off of the peppers and remove seeds. Then cut the peppers into rings about 1/2 inch thick.Heat a large heavy skillet on medium high heat. Add enough olive oil to coat the bottom of the pan. Place the pepper rings into the pan. Crack on egg into the center of each ring. Season each egg with salt and pepper. When bottom is cooked, gently flip the egg and pepper ring over to cook the other side. If you want the center to remain runny, turn down the heat and cover the pan for a few more minutes until the white is set on the top.
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