Ingredient Checklist


Instructions Checklist
  • Cut stem and end off of pepper. Slice pepper into four 1/2-inch-thick rounds (or "flowers") and remove the inner membranes.

  • Heat oil in a large skillet over medium heat and cook the pepper rings for 2 minutes on one side. Flip the pepper rings over and crack an egg into the middle of each. Cover skillet and cook for 5 to 6 minutes or until egg yolks are firm.

  • Sprinkle each flower with Parmesan before removing from skillet.

Nutrition Facts

105 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 187 mg cholesterol; 91 mg sodium. 145 mg potassium; 2 g carbohydrates; 1 g fiber; 1 g sugar; 7 g protein; 0 g trans fatty acid; 438 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 1 mg iron;