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; total fat 7g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 187mg; sodium 91mg; potassium 145mg; carbohydrates 2g; fiber 1g; sugar 1g; protein 7g; trans fatty acidg; vitamin a 438IU; vitamin c 34mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 46mg; iron 1mg.