Author: Two Thirds Cup
Prep time: 3 mins
Cook time: 4 mins
Total time: 7 mins
- ½ Tbsp pastured butter, extra-virgin olive oil, or coconut oil
- 1 bell pepper
- 4 pastured eggs
- unrefined sea salt, to taste
- pepper to taste
- ¼ cup grated parmesan cheese
- Heat a pan over medium heat and add butter or oil to the pan.
- Cut the pepper into ½” rings and remove the seeds and centers.
- Place the rings in the pan and cook for about 1 minute.
- Flip the peppers and cook for another minute.
- Crack one egg into the center of each pepper slice. To keep the egg from running under the pepper too much, pour the egg in slowly.
- Sprinkle salt and pepper over each egg.
- Cook for 1 minute or until the egg has set and you can flip it without breaking the yolk.
- Flip each pepper and egg over carefully so the yolk doesn’t break.
- Top with parmesan cheese and cook for another minute.
- Serve hot.
It’s easier to cook just one or two “eggs in a pepper” in the pan at a time to make them easier to flip.
Recipe by Two Thirds Cup at https://twothirdscup.com/egg-in-a-pepper/
3.4.2023