In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast- or serve with an English muffin like I did!
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 240 (54%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1058.1mg||326 %|
|Sodium 594.5mg||21 %|
|Potassium 415.9mg||11 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.3g|
|Protein 34.2g||49 %|
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Calories per serving: 446
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