Recipe: Fried Eggs in Bell Pepper Rings


  • 2 teaspoons corn oil
  • 1 large yellow or green bell pepper, cut into four ¾-inch rings
  • 4 eggs
  • 2 tablespoons cheddar jack cheese, grated
  • Salt and pepper to taste
  • ½ cup black bean and corn salsa (recipe below)


  1. In a cast iron or non-stick pan, heat the oil to medium-high.  Add the bell pepper rings and cook for 1 minute.
  2. Crack an egg into the center of each ring and cook 2-3 minutes until the whites have begun to set.  Use an offset spatula to flip the eggs, rings and all (this may get a little messy, but don’t worry, it’ll still taste great).
  3. Top each ring with ½ tablespoon of the cheese and sprinkle with salt and pepper.  Cook for another 1-2 minutes depending on whether you like the yolk runny or more set. 
  4. Serve hot with a side of black bean and corn salsa.



For the Salsa

  • ½ cup dried black beans
  • The kernels from 3 ears of corn
  • ½ red bell pepper, diced
  • 2 tomatoes diced
  • 1/3 cup cilantro, rinsed dried and roughly chopped
  • ½ teaspoon each kosher salt and ground black pepper
  • The juice from ½ lemon or 1 whole lime

Instructions for the Salsa

  1. Take 1 quart of cold water and mix in 1 tablespoon salt.  Stir in the dried beans and allow them to soak for 8-12 hours.  Drain the beans and simmer until tender (about 30 minutes) in salted water or stock.  Drain again.
  2. Combine the beans, corn kernels, bell pepper, tomatoes, and cilantro.  Add the salt, pepper, and lemon or lime juice (amounts can be changed to taste).  Mix well and refrigerate for 1-2 hours to allow the flavors to marry.
  3. Serve the salsa on top of the chipotle corn cakes (also goes well with fried eggs in bell pepper rings).