Bell Pepper Egg Breakfast Recipe made with bell peppers rounds cut simulating a flower, eggs and served with a salsa verde or red Mexican salsa. Paired with buttered toast.
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5 from 1 vote

Bell Pepper Egg Breakfast

Inspired by the Mexican classic huevos rancheros breakfast but with a twist. On this recipe, we are using Florida bell peppers, fresh farm eggs, and homemade salsa verde and salsa roja. Garnishing with nasturtium petals, and a salt combined with black pepper and paprika. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mexican Cuisine
Keyword: bell peppers, eggs
Servings: 2 people
Calories: 100kcal
Author: Chef Adriana Martin
Cost: $10



  • 1 Florida Bell Pepper green and cut in thick rounds
  • 2 eggs
  • 1 cooking oil in spray or regular cooking oil
  • 1 tablespoon salsa verde
  • 1 tablespoon salsa roja
  • 1 pinch salt, paprika and black pepper to taste
  • 2 slices toasted bread optional
  • 1 edible nasturtium optional


  • Cut the green bell peppers in thick rounds and remove the seeds. 
  • Spray some cooking oil to a skillet and add two cut bell pepper rounds. 
  • Crack two eggs on separate bowls and drop the eggs inside the bell pepper rounds. 
  • Add some water and cover to cook for a few minutes depending on how cooked you like your sunnyside up eggs. 
  • Serve with green or red salsa on the bottom and garnish with a fresh nasturtium. Add a pinch of paprika, salt, and black pepper to taste.