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
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.
Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and ½ teaspoon salt in a medium bowl.
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.
Serve with the avocado salsa and garnish with additional cilantro, if desired.
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
I cooked the bell pepper rings for 2 minutes on each side to soften them, before I added the eggs for cooking.