Bell Pepper Egg Rings
Colorful bell pepper rings filled with skillet-cooked eggs for a quick, protein-forward, low-carb breakfast.
Servings: 2 servings
Ingredients
- 1 bell pepper
- 3 large eggs
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- minced fresh parsley optional, for garnish
Instructions
- Cut the top and bottom off the bell pepper, then slice it horizontally into 1/2-inch rings. One pepper makes about 3 rings, depending on its size.
- Heat the olive oil in a medium skillet over medium heat.
- Add the pepper rings and cook for about 5 minutes on one side.
- Flip the rings, then crack an egg into the center of each one. Sprinkle with salt and pepper.
- Cover the skillet and cook for about 5 minutes, or until the eggs reach your preferred doneness.
- Garnish with parsley, if using, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave in 20-second bursts.
Freezing is not recommended because the egg texture turns mushy once thawed and reheated.
Serve with toast, fresh fruit, or turkey bacon for a fuller breakfast.