2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan
In a large or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and serve!
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.