Slice the bell peppers into ½ inch rings. Use a sharp knife to make clean cuts (to better hold the egg in place). Remove all of the the white inner flesh and seeds.

Heat the skillet on medium heat and coat with non-stick coconut oil cooking spray. Let the pan heat up before adding food.

Place the pepper rings in the middle of the pan. Allow the rings to cook and brown lightly before adding the egg. Turn the rings over a few times so both sides cook evenly.

Very gently add one egg to the middle of each bell pepper ring.

Cook over low heat until yolks are to your liking and egg whites harden and are no long translucent.

Gently add your optional toppings during the last 2 minutes of cook time.

Spray the bottom of your spatula with non-stick coconut oil spray. Slide it underneath pepper ring. Lift carefully from the skillet and onto your plate.