4 slices yellow bell pepper, about 1/2-inch (1-cm) thick, seeds removed

2 tablespoons (30 ml) butter

4 eggs

Salt and pepper

In a large non-stick skillet over medium heat, melt the butter. Place the bell pepper rings in the skillet. Crack an egg into each hole. Season with salt and pepper.

Adjust the heat to low and let cook for about 3 minutes. Cover and continue cooking for about 2 minutes or until the egg whites are set and the yolks are still runny.

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