Bell Pepper Egg Flowers
Serves 4
2 mins prep
8 mins cook
10 mins total
0 servings
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Take 1 large bell pepper, slice into four 1/2″-thick rounds (or “flowers”) and remove the inner membranes (or white part).
Heat 2 tsp of olive oil in a skillet over medium heat and cook the flowers for 2 minutes on one side.
Flip the flowers over and crack an egg into the middle of each flower.
Cover skillet and cook for 2-3 minutes for runny eggs or for 5 minutes for firm eggs.
Sprinkle each flower with Parmesan a few seconds before you are ready to remove it from the pan.
Serve.
