Eggs in Shamrocks
green bell peppers
shredded Swiss cheese
salt and black pepper to taste
Cut bell peppers into 1/2″ rings, removing the seeds and white ribs.
Heat canola oil in a nonstick skillet over medium-high heat for 1–3 minutes.
Add in the bell pepper rings and crack an egg into each. Cook 5–7 minutes or until the tops of the eggs are set.
Sprinkle with shredded Swiss cheese, salt, and pepper