My girls like this one! Here are a few tricks for the below recipe: Obviously you can’t flip the egg and it still remain pretty, so just put about a tablespoon of water in the pan before you put the lid on it. The steam will cook the top of the egg. Also, when choosing peppers for this recipe, I buy the short squatty ones (as opposed to the skinny, tall ones) because it gives you more room for the filling.
2 organic, large eggs
2, 1/4-inch ring slices of bell pepper (any color you like)
2T mushrooms, finely chopped (I like baby bellas, but any will do!)
2T onion, finely chopped
2 tsp coconut oil
Salt and pepper to taste
paprika and 4 arugula leaves (optional)
Heat the coconut oil in a pan on medium heat. Place pepper rings in the pan and then distribute 1T each of the mushrooms and the onions into each ring. Crack an egg over the veggies while keeping the egg within the pepper. Cook until desired. I like mine over-medium for the gooey deliciousness of the yolk, but if that grosses you out, cook it longer! Also, I like to sprinkle of little paprika on top for color and add some arugula leaves for my pepper flowers! Salt and pepper to taste. Enjoy!