Preparation time: 15 minutes
Cooking time: 4-5 minutes
Servings: 4

4 bell peppers, any color
1 tbsp extra-virgin olive oil
8 large eggs
¾ tsp kosher salt, divided
¼ tsp freshly ground black pepper, divided
1 avocado, peeled, pitted, & diced
¼ cup red onion, diced
¼ cup fresh basil, chopped
Juice of ½ lime


  1. Stem and seed the bell peppers. Cut 2 (2-inch-thick) rings from each pepper. Chop the remaining bell pepper into small pieces and set aside.
  2. Heat the oil in your large skillet over medium heat.
  3. Add 4 bell pepper rings then crack 1 egg in the middle of each ring—season with ¼ tsp salt and ⅛ tsp black pepper then cook within 2 to 3 minutes.
  4. Gently flip and cook 1 additional minute for over-easy.
  5. Move the egg–bell pepper rings to a platter or onto plates and repeat with the remaining 4 bell pepper rings.
  6. In a medium bowl, combine the avocado, onion, basil, lime juice, reserved diced bell pepper, the remaining salt, and black pepper. Divide among the 4 plates and serve

Nutrition: Calories: 270; Fat: 19g; Carbs: 12g; Protein: 15g