If peppers are not your thing, try it with an onion… If you make these, cook the pepper in the pan for a little bit before you add the egg, other wise the pepper will come out under cooked.
Only thing missing is some bacon, because there is no such thing as too much bacon.
2 teaspoons olive oil
1 bell pepper (any color) or 1 onion cut into four 1/2 inch thick rings
4 large eggs
coarse salt and ground pepper
2 teaspoons grated Parmesan cheese
2 English Muffins
In a large cast-iron skillet or nonstick pan, heat oil over medium high heat.
Add bell pepper or onion and cook for 1 minute. Crack 1 egg into the middle of each pepper or onion 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