Egg Bell Pepper Rings
4 Bell Peppers, different colors
1 Tbsp. Canola Oil
4 Stew’s Organic Eggs
1/4 cup Parmigiano Reggiano Cheese, grated
Basil, chopped, for garnish
Slice bell peppers in half, then cut four ½-inch-thick rings. Remove seeds and ribs.
In a 12-inch nonstick skillet, heat the canola oil over medium heat. Cook pepper rings for 2 minutes.
Flip the peppers over and crack one egg into the center of each ring. Sprinkle eggs evenly with the cheese.
Cover and cook until eggs have reached desired doneness.
Season to taste with salt and pepper.
Garnish with the fresh basil and serve immediately.