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+ servings
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.

Bell Pepper Egg Breakfast

Chef Adriana Martin
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. 
5 from 24 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Mexican Cuisine
Servings 2 people
Calories 100 kcal


  • Skillet
  • Knife
  • Cutting board


  • 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
Keyword bell peppers, eggs
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