Make it gluten-free by serving eggs and peppers over lettuce instead of an English muffin.
2 medium bell peppers (red and yellow)
2 tbsp. olive oil
2 large carrots, coarsely grated
1 pt. cherry or grape tomatoes, quartered
1 clove garlic, finely chopped
Kosher salt and pepper
1/2 c. fresh cilantro, roughly chopped
8 large eggs
1/2 tsp. dried oregano
Toasted English muffins, for serving
- Slice eight ½-in.-thick rings from peppers. Chop remaining peppers and transfer to a medium bowl.
- Heat 1 Tbsp oil in a large nonstick skillet on medium. Add pepper rings and cook until they begin to soften and turn golden brown, 3 to 4 minutes per side.
- Meanwhile, in a bowl, toss carrots, tomatoes, garlic, and chopped peppers with remaining Tbsp oil and pinch each salt and pepper, then fold in cilantro.
- Crack 1 egg into each pepper ring; sprinkle with oregano and ¼ tsp each salt and pepper. Cover and cook until whites are set, 4 to 5 minutes for soft yolks. Top with carrot salsa and serve on English muffins if desired.