Ingredients:

1 large bell pepper (or 4 in different colors)

1 tbsp. vegetable oil

4 large eggs

Chopped parsley, for garnish

Directions:

1. Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
2. In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered, until eggs have reached desired doneness. Season with 1/4 teaspoon each salt and pepper.
3. To serve, garnish with chopped parsley.

Source Goodhousekeeping