Eggs in Bell Pepper Rings

This is one of those simple, satisfying meals that looks fancy but takes almost no effort. It’s a great high-protein breakfast or quick lunch, and it’s an easy way to use up extra bell peppers.

Ingredients

• Bacon grease, coconut oil, or fat of choice

• 1–2 large bell peppers (red, yellow, or green)

• Fresh eggs

• Himalayan salt, to taste

• Black pepper, to taste

Directions

1. Slice the bell peppers into rings about 1/2 to 1 inch thick, depending on the size of your eggs.

2. Heat a skillet over medium heat and add a small amount of bacon grease or oil.

3. Place the pepper rings in the pan and let them cook for a minute or two until slightly softened and lightly browned.

4. Flip the pepper rings over. Crack an egg into each ring slowly, allowing it to settle inside. A little egg white may leak out, which is totally fine.

5. Season with salt and pepper.

6. Cook until the egg whites are set and the yolks reach your desired doneness. If you like your eggs more cooked, place a lid over the pan to help steam the tops.

7. Remove from heat and serve warm.

Servings

Makes 1–2 servings, depending on appetite.