"Egg in a Hole" Peppers with Avocado Salsa

"Egg in a Hole" Peppers with Avocado Salsa

3 Reviews
From: Diabetic Living Magazine, Winter 2019

Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 bell peppers, any color
  • 1 avocado, diced
  • ½ cup diced red onion
  • 1 jalapeño pepper, minced
  • ½ cup chopped fresh cilantro, plus more for garnish
  • 2 tomatoes, seeded and diced
  • Juice of 1 lime
  • ¾ teaspoon salt, divided
  • 2 teaspoons olive oil, divided
  • 8 large eggs
  • ¼ teaspoon ground pepper, divided


  • Prep

  • Ready In

  1. Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four ½-inch-thick rings.
  2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and ½ teaspoon salt in a medium bowl.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with ⅛ teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1½ to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
  4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

Nutrition information

  • Serving size: 2 eggs and ¾ cup salsa
  • Per serving: 285 calories; 19 g fat(5 g sat); 6 g fiber; 14 g carbohydrates; 15 g protein; 131 mcg folate; 372 mg cholesterol; 6 g sugars; 3,168 IU vitamin A; 99 mg vitamin C; 81 mg calcium; 3 mg iron; 589 mg sodium; 716 mg potassium
  • Nutrition Bonus: Vitamin C (165% daily value), Vitamin A (63% dv), Folate (33% dv)
  • Carbohydrate Servings: 1

Reviews 3

September 12, 2019
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By: Sylvia Smith
Very good and light breakfast. We actually made this for lunch, and added a tortilla that I baked in the over until a little crispy. You also may want to salt the red peppers before cooking. Instead of two tomatoes, I added one tomato, and about 1/2 cup of store-bought pico de gayo.
April 09, 2019
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By: Talahi
I cooked the bell pepper rings for 2 minutes on each side to soften them, before I added the eggs for cooking.
April 03, 2019
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By: Kelly
The eggs ran everywhere but otherwise not bad.
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