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.
- 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.
Serving: 0gCalories: 100kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg