1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped parsley, for garnish
- Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
- 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.
- To serve, garnish with chopped parsley.