Begin by slicing the bell pepper into 1/2-inch thick rings. Aim for about four to six slices, depending on the size of your pepper. Remove the seeds and any white membranes for a cleaner taste.
Place your non-stick skillet over medium heat. Add 1 tablespoon of butter or olive oil to the skillet, allowing it to melt and coat the bottom evenly.
Once the oil or butter is hot, arrange the bell pepper rings in the skillet. Cook for about 2-3 minutes until they begin to soften and become vibrant in color.
Crack one egg into each pepper ring, being careful not to break the yolk. You can cook two or four rings at a time, depending on the size of your skillet.
Sprinkle salt and pepper over the eggs to taste. If you’re using Parmesan cheese, you can sprinkle some on top at this stage for extra flavor.
Cover the skillet with a lid and let the eggs cook for about 3-5 minutes, or until the whites are set and the yolks reach your desired doneness.
Once cooked, carefully remove the eggs in pepper rings from the skillet using a spatula. Serve immediately, garnished with additional cheese if desired.
