Peppers for breakfast? Why not? After all, they are fruits!
Bell peppers come in a variety of colors including yellow, orange, red, purple, white and black, however green is the most common. Although the bell pepper is a member of the Capsicum genus, they are the only members that do not produce capsaicin, which is the hot spicy taste that you find in chilies or jalapenos. Peppers, especially the red ones, are a great source of anti-oxidants and vitamins and the white inner cavity is a rich source of flavonoids. Bell peppers are an excellent source of vitamin C and (depending on color) contain nearly 3 times as much vitamin C than an orange.
Bell peppers (any colour)
1. In a large, non-stick skillet, or electrical fry pan/griddle, heat olive oil over medium high heat
2. Cut peppers into ½ inch rings and remove the seeds and centers.
3. Place sliced peppers into the pan and let them saute for a minute
4. Crack one egg slowly into the centre of each bell pepper slice. This prevents the egg from leaking and forms a nice seal
5. Sprinkle with salt and pepper.
6. Saute for 3 minutes, then flip it over carefully.
7. Top with cheese.
8. For easy yolks, cook 1 more minute.