- 5 minutes
- 5-7 minutes
Skip the toast and savor a lighter and brighter breakfast with these sunny side eggs cooked to perfection in bell pepper rings and seasoned with salt, pepper and parsley.
- Cut bell pepper horizontally to make four 1/2-inch-thick rings. Discard of the inner white flesh and seeds.
- 2. Heat vegetable oil in a 12-inch skillet on medium. Add the peppers to the skillet and cook for 2 minutes. Flip the peppers over and then crack 1 egg into center of each ring. Cover the skillet and cook until the eggs have reached desired doneness. Sprinkle with salt and pepper to taste.
- Add chopped parsley as a garnish if desired.