Eggs in a Pepper

Prepare a fun, quick and colourful breakfast any morning of the week that the whole family will love.

Prep Time:
10 min
Cook Time:
7 min


  • 1 large sweet pepper, red, green or yellow
  • 1 tsp ( 5 mL ) canola oil
  • 4 eggs
  • ¼ tsp ( 1.25 mL ) each salt and pepper
  • 4 slices whole-grain bread
  • 4 tsp ( 20 mL ) butter, softened
  • ¼ cup ( 60 mL ) salsa


  1. Cut top and bottom off pepper; set aside. Cut the inner tube into four ½-inch rings; reserve excess pepper for another use. Heat oil in large non-stick skillet set over medium-high heat. Add pepper rings and crack an egg in centre of each ring. Season with salt and pepper. Cook, covered, for 5 to 7 minutes or until top of yolks is set.
  2. Meanwhile, toast bread until golden and brush with butter. Cut each slice into 5 fingers. Serve eggs with toast soldiers and salsa.