Cooking

Eggs pepper ring with carrot

Egg Pepper Rings with Carrot
Salsa

Make the ultimate breakfast for
dinner with this dish that features
bold flavor thanks to the cilantro,
garlic, and fresh veggies.
TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS
DIRECTIONS
PER SERVING 251 CAL, 16.5 G
FAT (4 G SAT FAT), 372 MG
CHOL, 322 MG SOD, 14 G PRO,
11 G CAR, 3 G FIBER
Interesting Topics
01. Healthy Diabetic Recipes
02. Quick Easy Dinner
Recipes
03. Best Chili Recipes
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Egg Pepper Rings with Carrot
Salsa
FEB 1,
2017
1 each medium red and yellow
pepper
2 tbsp. Extra virgin olive oil
2 large carrots, coarsely grated
1 pint cherry or grape tomatoes,
quartered
1 clove garlic, finely chopped
1/2 c. fresh cilantro, roughly
chopped
8 large eggs
1/2 tsp. dried oregano
Kosher salt and pepper
Toasted English Muffins (optional)
Slice the peppers into eight 1/2-
inch-thick rings. Dice the
remaining peppers and transfer
to a medium bowl.

Heat 1 tablespoon oil in a large
nonstick skillet over medium
heat. Add the pepper rings and
cook until they begin to soften
and turn golden brown, 3 to 4
minutes per side.
2
Meanwhile, in a bowl, toss the
diced peppers, carrots,
tomatoes and garlic with the
remaining tablespoon oil and a
pinch each salt and pepper,
then fold in the cilantro.
3
Crack 1 egg into each pepper
ring; sprinkle with oregano and
1/4 teaspoon each salt and
pepper. Cover and cook until
the whites are set, 4 to 5
minutes for soft yolks. Top
with the carrot salsa and serve
on English muffins (if using).

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