Source: Parents Magazine

Gallery

Recipe Summary test

prep:
10 mins
cook:
7 mins
total:
17 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; fat 7g; cholesterol 187mg; saturated fat 2g; carbohydrates 2g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 7g; vitamin a 438.2IU; vitamin c 34.2mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 27.9mcg; vitamin b12 0.5mcg; sodium 91mg; potassium 145mg; calcium 46mg; iron 1mg.
Advertisement