Sometimes you want a breakfast that’s not only tasty and easily prepared, you want one that looks pretty, too. This is THAT breakfast. It takes as long to cook it as it does to fry up an egg with the presentation of a dish that takes much longer.
Eggs from pastured hens are fried in a savory combination of bacon grease and coconut oil, INSIDE a slender, tender ring of bell pepper. Top it with a dollop of salsa or your favorite hot sauce, grated raw cheddar cheese, or crumbled bacon from foraged hogs, and you have an easy fried egg with lots of eye-appeal!
Fried Eggs In A Bell Pepper Ring
- eggs from pastured hens
- 1/3 inch wide rings cut from a fresh bell pepper
- bacon grease, coconut oil, or the fat of your choice (see resources)
- salsa, grated raw cheese, crumbled bacon (optional)
1) Begin by warming your cast iron skillet up to medium low while melting your bacon grease and coconut oil. After the fat melts, put your bell pepper rings flat in the pan. Allow to cook for a few minutes, then flip.
2) Crack eggs open into your cooking bell pepper rings. Some whites may leak from under the bottom of your rings. Not to worry. Just press down on your rings with a spatula to minimize spread and help the edges “set”.
3) Allow eggs to cook until desired wellness. I usually wait until the egg whites have set, then cover my cast iron skillet with a lid or a plate to trap the heat in and allow the egg yolk to firm up. (This makes it so I don’t have to flip an egg to get a yolk cooked medium or hard.)
4) Remove eggs from skillet. Top with salsa, cheese, and crumbled bacon, if desired.
Put a slice of pepperoni and a few sliced black olives inside the bell pepper ring. Then crack your egg into the ring. Top with a dollop of marinara sauce and some melted mozzarella cheese.
Put a fresh basil leaf inside a YELLOW sweet bell pepper ring. Crack your egg into the ring. Top with sour cream and a pinch of salt.
Put a fresh, thin slice of tomato inside a RED sweet bell pepper ring. Crack your egg into the ring. Top with fresh rosemary and a drizzle of aged balsamic vinegar.
THE POSSIBILITIES ARE ENDLESS. Have fun. Get creative. And be sure to post your ideas in the comments below so you can inspire others!
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Sandra Archibald via Facebook says
Henry Ahlf via Facebook says
This is giving me one hell of a dinner idea…yay…:)
Garden Variety Mama via Facebook says
These look so delicious!
Dawn R. Connelly via Facebook says
Oh I can hardly wait to try it, when I’ve got fresh peppers out of the garden.
Stacy Babst via Facebook says
Oh, this sounds so good! Especially with the extra toppings, bacon & cheese make everything better 🙂
Christine Fitzpatrick via Facebook says
What a great idea! I am looking forward for the peppers to be in season so I can try this.
Robin Love via Facebook says
What a great idea!
Stone Cottage Mama says
Um….. YUM! Thank you so much! You could do this with green tomatoes too I bet. And place on sourdough bread with home-made cheese. The possibilities!
I’ve also made them with sweet red and yellow bell peppers. Sometimes I make “pizza” rings by putting a slice of pepperoni and some olives in the sliced rings before cracking the egg into it. Then I top with a dollop of marinara sauce and mozzarella. You know what? You’ve inspired me to go add a few variations to the recipe. The idea is so versatile. I love it.
Food Renegade via Facebook says
I updated the recipe with some of my favorite variations. Check out the link for Pizza Rings, Basil Rings, and Tomato Rings!
Now you’re TALKIN’! I’ll make it for me (pepper lover!) with red pepper rings (cheaper than green this week, go figure!) and Hubs can have his inside a big fat ring of onion (pepper hater!)
Oh ONIONS! Another great idea for the pepper-haters out there.
Absolutely genius! Oh my, the possibilities ARE endless here, they are beyond endless — thank you!
Shady Lady says
I love this! Definitely making this on the weekend.
Jackie @ Crest Cottage says
That looks great! A grain-free version of egg-in-a-hole. I never thought to just cover the pan to cook the yolk. I am totally snagging that trick from you. Thanks!
Shirley @ Sweet Cheeks HQ says
this looks amazing. My mother used to always make eggs in a hole- she punched a hole in a piece of bread, then fried the egg in the bread! This is much better for you… wish I would of though of it. Can’t wait to make it, but with a red pepper!
Katie @ Riddlelove says
VERY fun idea! I will be trying this out for sure.
I absolutely love this idea. I can’t wait to try it with the salsa, cheese, and bacon!
[email protected] says
I love everything about that breakfast!!!
Nourish-ed via Facebook says
Love this idea!
Charla Lucibello says
Brilliance is when the idea is so simple that your first reaction is “why didn’t I think of that?”. It’s simple and fun and a great twist to a favorite. Thanks.
Lori @ Laurel of Leaves says
What a fantastic idea! I know what I’m making for breakfast tomorrow 😉
Neat. I think I’m going to try putting some cajun spiced ground beef into the bottom and crack an egg on top into it with some grated cheese on top. I agree with Charla, this is totally one of those, “Why didn’t I think of that?” ideas.
Tiffani Beckman says
Can’t wait until it is bell pepper season so I can try this?!!??!
Melody Nunamaker via Facebook says
I eat green peppers and eggs each week for breakfast. I’ve got to use your idea from now on!!!! A “NEW” Eggs in the basket!
What a combination! I need to see if it tastes as good as it looks. It’s great, there are so many uses for eggs.
Very practical ideas, a lot easier than trying to use an egg ring and less cleanup too.
Brilliant! We have so many eggs from our chickens that we’re starting to get tired of them. This gives me a whole new sense of purpose! Breakfast, here I come!
Wonderful idea! I figure if the pepper or onion is small I could scramble the egg and poor into the rings. A little cheese. mushrooms…
Could you be a little more privileged, elitist, and spechul snowflake? Spoiled little entitled privileged spoiled brat. Eggs. Not eggs from “pastured hens”, you entitled little megasnob.
I hope you end up on food stamps and learn all about how inhumanly offensive your filthy pod snobbery is. Cheapest is best.
First, I suggest you read my Comment Policy before you leave any further comments here. Please try to be polite and civil.
Secondly, I *have* eaten this way on Food Stamps — and off. In total, I’ve been on Food Stamps three times in my life. That’s not something I’m proud of (or ashamed of), just the facts of my circumstances. Eating this way is not elitist or snobby. It is choosing how to prioritize my food dollars. For more on how I manage my budget so that I can enjoy quality foods without spending a ton of money, please read Eating Real Food On A Budget.
Momma Jorje says
Thanks for that link. I’m on Food Stamps and not eating as well as I’d like (checking out that link now!), but I still don’t find your wording offensive in any way.
Wow, Charlene is about the most hateful mentally deranged posters I have encountered in some time! She’s also stupid – cheapest is NOT best. For those of us who care about how animals in our food system are cared for, cost is second to their welfare. Organic, free roaming meat & dairy ARE more expensive but I cut back on other items that don’t come from animals because it’s that important to me – I have always done so, even when I was dead broke. But someone has mentally ill as Charlene, who uses a recipe page to verbally assault someone, is unlikely to care about what’s healthy for humans OR animals.
Yum! I’ve done a variation on this, of green pepper, egg, frying mushrooms next to the bell pepper, putting the mushrooms on top of the egg before it completely sets. I tried a tomato slice in there today too, then top it all off with a very thin slice of Muenster cheese! tastes amazing, thanks for the idea!!
Momma Jorje says
I don’t care for fried eggs so much, but love scrambled. I also love peppers in my eggs. I think I might try this… but scramble the egg before putting it into the pepper.
These are gorgeous, btw!
I like my eggs from cooped hens, and bacon from genetically enhanced hogs. But curse you for not using organic, locally-produced bell peppers!
Split the yolk from the white and set asside.
Add sour cream, your favourite cheese and herbs to the white and beat the mix with a fork pour half the mix into the peppers
Add the yolk to the centre of the ring then add the rest of the white/cheese/herb mix around the edge of the (hopefully still intact) yolk.
Cook very slowly for 5-10 mins.
Use a blow torch, grill or oven to finish off the tops (flipping these is messy).