• 4 slices bell pepper (red, green, yellow, or orange), seeded and sliced in ¼-inch (6mm) thick rings
• ½ teaspoon (2ml) olive oil
• 4 large farm fresh eggs
• sea salt and ground black pepper
• fresh thyme for garnish 
  

Heat a skillet over medium-high heat.  Add ½ teaspoon (2ml) of olive oil and distribute evenly across the bottom of the pan.  

Place the bell pepper rings in the pan, 1” (2.5cm) apart.  Press the ring down with a spatula to flatten.  Crack the egg into the pepper ring and cook for 2-3 minutes for sunny-side up.  If the egg looks too runny at this point, cover the top of the skillet with a lid and cook for 1 minute for sunny side up or flip the pepper ring over and cook for 1 additional minute.  

Season with sea salt and pepper.  

Sprinkle with fresh thyme and serve hot.