How about this for a quick, healthy and super quick breakfast?!? This is it!
Start by slicing your peppers, I sliced mine about 1/2 inch thick.
You can skip this part, but I like mine sauteed. If you want to do like I did, Heat a little oil in a nonstick pan. Saute these for just a few minutes on each side. You don’t want them totally soft, but cooked a little.
Here’s mine once it’s flipped. You’ll see it isn’t soft, just sauteed slightly.
Drop one egg into each pepper slice. Salt and pepper each egg.
Cook the eggs as long as you are into. I like mine over medium and I like both sides cooked, so I flipped it partway through. If you like it sunnyside up, or cooked differently, do it!
Here’s mine flipped halfway through.
My hubs loves them with Tabasco. He is southern after all, and Tabasco is practically life.
Isn’t this such a beautiful plate?
It was a lovely, tasty and quick breakfast!
Now, sit back and enjoy. You deserve it!