With us growing our own veggies again this year I have a lot of peppers that are close to being ready to pick. I said to my husband we'll have to find some yummy new recipes to try to use them up :). When I saw this recipe it was a definite to put on the menu for a weekend breakfast! This will certainly Add a little color to your morning!. They would also be an easy brunch dish, too! Garnish with fresh herbs, like basil, dill, chives, if desired.
Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.
Servings: 6
Prep Time: 10 min.
Cooking Time: 21 min.
Servings: 6
Ingredients:
Nonstick cooking spray
1 large bell pepper, cored, sliced into 6 rings
6 large eggs
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Nonstick cooking spray
1 large bell pepper, cored, sliced into 6 rings
6 large eggs
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Preparation:
1. Heat large nonstick skillet, lightly coated with spray, over medium-low heat.
2. Place bell pepper rings in skillet. Crack an egg into the center of each ring. Season with salt and pepper if desired; cook for 2 to 4 minutes, or until egg are cooked to desired doneness.
1. Heat large nonstick skillet, lightly coated with spray, over medium-low heat.
2. Place bell pepper rings in skillet. Crack an egg into the center of each ring. Season with salt and pepper if desired; cook for 2 to 4 minutes, or until egg are cooked to desired doneness.
*Enjoy!*
*Recipe from the Team Beachbody Blog*
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