I don’t recommend cooking in Teflon non-stick or other coated pans as the plastic coating on them will come off into the food – even if you can’t see it degrading. Try enamel-coated iron, or a good old cast iron skillet you don’t wash with soap.
My stainless steel pan is well-seasoned too and does fine with plenty of ghee.
If you don’t like the taste of coconut oil on your eggs, buy a cheaper brand of coconut oil. It will have the smell and taste of coconut refined out. Sounds wrong I know but that’s what Bruce Fife, the “Father of Coconut” told me in this podcast. I asked him if he preferred a particular brand. His answer was that it really does not matter!
This recipe is from Food Renegade, so go check out her site and her amazing paleo and gluten free cooking. There’s plenty of versions of this recipe out there, but I enjoy any excuse to spend time on her site. A fellow Texan too!
- Eggs from pastured hens
- 1/3 inch wide rings cut from a fresh bell pepper
- Bacon grease
- Coconut oil or the fat of your choice
- Grated raw cheese
- Crumbled bacon (optional).
- • Warm a cast iron or other heavy skillet to medium low to melt your bacon grease and/or coconut oil. After the fat melts, put your bell pepper rings flat in the pan. Allow to cook for a few minutes, then flip.
- • Crack eggs into your cooking bell pepper rings. Some whites may leak from under the bottom of your rings. Not to worry. Just press down on your rings with a spatula to minimize spread and help the edges “set”. Allow eggs to cook to desired wellness. I usually wait until the whites have set, then cover the skillet with a lid or a plate to trap the heat and allow the egg yolk to firm up just a bit, or not!
- • Remove eggs from skillet. Top with salsa, cheese, and crumbled bacon, if desired.
- You'll find more variations on this at the post on Food Renegade's site at https://www.foodrenegade.com/fried-eggs-in-a-bell-pepper-ring/