Bell Pepper Eggs
This Bell Pepper Eggs recipe was originally published in June 2011. It was retested with reader feedback, rephotographed, rewritten, and republished for your enjoyment in August 2017.

For those of you who don’t know, we have a flock of our very own roving chickens. We’ve had the ladies (and one gent—Richard) for about three years now, and it’s one of the best decisions we’ve ever made. We love our chickens dearly (and treat them with lots and lots of respect), and they reward us with dozens and dozens of eggs each month.

There is something really comforting about always having eggs available. We might not be able to make it to the grocery store. Our crop of tomatoes might be crap this year, but our ladies will never let us down. We eat eggs daily, and eat them in pretty much every shape and form we can, but these Bell Pepper Eggs have been one of my favorites for years.

It seems like such a small thing to put a ring of bell pepper around an egg, but let me tell you, it adds so much awesome flavor! The bell pepper softens slightly and caramelizes. It adds a wonderful crunch to the soft and silky egg yolk (if you choose to keep your yolk runny).

Sometimes I put one of these Bell Pepper Eggs on top of a slice of avocado toast, and it’s pure healthy food heaven—so many awesome tastes and textures in each bite! Plus, c’mon, it’s just darn fun, don’t you think? I love fun food!

Bell Pepper Eggs - Plated

You can use whatever color pepper you have kicking around to make these, but I prefer red peppers—they just get so sweet after a few minutes in a cast iron skillet.

Green bell peppers work really well, too, if you combine them with some fresh Italian herbs (like basil and oregano), garlic, and a sprinkle of fresh-grated parm (YUM). Use this idea as a jumping off point, and make your own rockin’ Bell Pepper Eggs creation! Enjoy.

Bell Pepper Eggs

Bell Pepper Eggs

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Add a bit of sweet color and crunch to your morning eggs with these Bell Pepper Eggs. Easy peasy healthy eating!


  • Cooking spray or oil
  • 1 large bell pepper, cut into 1/4" rings and seeds removed (you should get about 4 slices per pepper)
  • 4 eggs
  • Salt, pepper, herbs, and spices, to taste


  1. Heat a medium-size skillet with a lid over medium-high heat. Spray liberally with cooking spray, or coat with oil.
  2. Add in the bell pepper slices, and cook for 1-2 minutes on each side, until the peppers begin to soften and brown slightly.
  3. Crack an egg into each bell pepper slice. Reduce the head to medium-low, cover, and cook the eggs until the desired yolk is achieved. Alternatively, instead of covering the pan, you can cook on one side for 2-3 minutes, then flip the eggs and cook the other side for 1-2 minutes or until done.
  4. Season with salt, pepper, and any other herbs and spices you’d like. Serve on their own or on top of toasted bread.
Nutrition Information:
Yield: 2 Serving Size: 2 eggs
Amount Per Serving: Calories: 235Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 372mgSodium: 437mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 14g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Just tried and the egg did not stay in the bell pepper slices because they weren’t cut perfectly flat. The eggs ran out of it so it became scrambled eggs in pepper slices.

    1. Thanks for letting us know how it worked out for you, Gabi! I hope it was still delicious!