Egg Pepper Rings with Carrot Salsa

Egg Pepper Rings with Carrot Salsa
Con Poulos

Make it gluten-free by serving eggs and peppers over lettuce instead of an English muffin.

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Yields: 4 servings
Total Time: 0 hours 20 mins
Ingredients
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

Directions
  1. Slice eight ½-in.-thick rings from peppers. Chop remaining peppers and transfer to a medium bowl.
  2. 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.
  3. 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. 
  4. 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.

COST PER SERVING$1.63

PER SERVING: 250 calories, 16.5 g fat (4 g saturated fat), 14 g protein, 320 mg sodium, 11 g carbs, 3 g fiber

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