Eggs and Peppers with Avocado Salsa
1 large red bell pepper
1/2 avocado, diced
1/4 cup diced red onion
1/2 jalapeño pepper, minced
1 tablespoon chopped fresh cilantro, plus more for garnish
1 plum tomato, seeded and diced
Juice of 1 small lime
1/4 teaspoon salt
1 teaspoon olive oil,
4 large eggs
¼ teaspoon ground pepper
Slice off the top and bottom of the bell pepper… Remove and discard seeds and membranes. Finely chop the top and bottom end. Slice the pepper center into four 1/2-inch-thick rings.
For the salsa
Combine the diced pepper ends with the avocado, onion, jalapeño, cilantro, tomatoes, lime juice, salt, and pepper in a medium bowl.
Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper rings, then crack 1 egg into the middle of each ring.
Cover the pan and cook until the whites are set and the yolks are firm.
Spread ½ cup of salsa on each serving [late and place two pepper rings on top.