“Egg in a Hole” Peppers with Avocado Salsa

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  • 4


  • 2 bell peppers, any color
  • 1 avocado, diced
  • ½ cup diced red onion
  • 1 jalapeño pepper, minced
  • ½ cup chopped fresh cilantro, plus more for garnish
  • 2 tomatoes, seeded and diced
  • Juice of 1 lime
  • ¾ teaspoon salt, divided
  • 2 teaspoons olive oil, divided
  • 8 large eggs


Prep time: 35 minutes
Ready in: 35 minutes

  1. Slice tops and bottoms off bell peppers and finely dice.
  2. Remove and discard seeds and membranes.
  3. Slice each pepper into four ½-inch-thick rings.
  4. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and ½ teaspoon salt in a medium bowl.
  5. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
  6. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring.
  7. Season with ⅛ teaspoon each salt and pepper.
  8. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes.
  9. Gently flip and cook 1 minute more for runny yolks, 1½ to 2 minutes more for firmer yolks.
  10. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
  11. Serve with the avocado salsa and garnish with additional cilantro, if desired.

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