Weelicious

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