Pepper Ring Eggs


These pepper ring eggs are a fun way to spice up your boring egg breakfast AND keep your sunny eggs from running into each other!



  • 1 bell pepper
  • 1 tablespoon olive oil
  • 4 free range eggs
  • salt and pepper to taste


  1. First, cut the end off your bell pepper and then cut it into slices about 1/4″ – 1/2″ thick.
  2. Rinse and remove the ribs and seeds from the center while keeping the pepper ring in tact.
  3. Place 1 tablespoon of oil in a pan over medium high heat.
  4. Add your pepper rings to the pan.
  5. Cook for two minutes, then flip the rings.
  6. Crack an egg into the center of each ring and turn the heat down to medium-low.
  7. Continue to cook util the clear part of the egg is white but you want the yolk to be runny, about 3 – 5 minutes.
  8. Transfer to a plate and continue until all rings are used and/or you reach your desired number of egg-filled pepper rings!
  9. Sprinkle with salt and pepper.
  10. I served mine with a basic arugula salad with blue cheese, dried cranberries, hemp hearts, and some breakfast sausage.


Serving (2 pepper rings): Calories 219; Fat 16.2g (Sat 4g); Protein 12.6g; Carb 6.5g (net carb 5.7g); Fiber 0.8g; Sodium 122mg