Egg Pepper Rings
Power up your day and your immune system with this anti-inflammatory meal filled with beta-carotene and vitamin C. This antioxidant-loaded meal is filled with veggies and will keep you satisfied until your mid-day meal.
Ingredients
- 2 medium bell peppers red, yellow, orange or green
- 2 Tbsp olive oil divided
- 2 large carrots coarsely grated
- 1 pint cherry tomatoes halved or quartered
- 1 clove garlic minced
- Kosher salt and pepper to taste
- ½ cup cilantro roughly chopped
- 8 eggs
- ½ tsp dried oregano or to taste
Instructions
- Slice peppers into eight ½" thick rings and remove seeds. Dice any remaining peppers and transfer to a medium bowl.
- Heat 1 Tbsp oil in a large nonstick skillet on medium heat. Add pepper rings and cook until they begin to soften and brown, about 3 minutes per side.
- Meanwhile, add carrots, tomatoes and garlic to bowl with diced peppers. Toss with remaining oil and a pinch of salt and pepper; fold in cilantro.
- Crack 1 egg into each pepper ring; sprinkle with oregano, salt and pepper to taste. Cover and cook until whites are set, about 4-5 minutes for soft yolks. Top with carrot salsa and serve.