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Bell Pepper Egg-in-a-hole

By

Fresh, sweet bell peppers are a nice (and lighter than fried bread) foil for the richness of the sunny yellow yolks. Serve them on multigrain toast.

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four 1/2-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 4 slices multigrain bread, toasted
  • 8 cups mixed salad greens

Details

Preparation

Step 1

1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes.

2. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast.

3. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

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