Summary

Ingredients

• 2 large peppers, fresh, evenly grown
• 1 medium onion (s)
• 4 egg (s)
• 4 slices toast
• salt and pepper
• 1 pinch (s) paprika powder, hot pink
• 1 pinch (s) herbs, freshly chopped or frozen
• some oil for frying

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Instructions

1. Wash the peppers. Core them and cut into even rings about 2 cm thick. Dice the remaining pepper scraps and the onion.
2. Heat some oil in a large pan over medium heat. Arrange the pepper rings in the pan. Crack one egg into the center of each ring. Season the eggs with salt, paprika, and pepper. Add the diced onion and pepper pieces around the eggs. Cook over medium heat for 5-7 minutes until the eggs are set and cooked through and the vegetables are softened.
3. Toast the 4 slices of bread until golden brown, about 2-3 minutes. Using a large cookie cutter, cut out shapes from each slice.
4. Place the egg nests on a plate. Arrange the toasted bread shapes and fried vegetable pieces around them. Sprinkle with the fresh herbs. Serve immediately.