Spicy Bell Pepper Eggs

Spicy Pepper Egg
Who says you can’t eat eggs without toast and feel full? If you’re looking for light but filling dish for breakfast; look no further, because this dish rocks! In this recipe I use green and red peppers. However, you can use any colored peppers you wish and if you like it really spicy, along with cayenne pepper, add a few chopped jalapeno peppers slices!

Here’s a couple nutritional tidbits about peppers: They contain a lot of vitamin C; however, red peppers have the highest vitamin C concentration of the pepper family. It’s also important to know that the capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol and has many health benefits for diabetics who need to control their blood sugar levels.


  • 1 small red pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • half of 1 small red onion, thinly sliced
  • 2 cups of baby spinach
  • 3-4 slices of tomatoes
  • 4 organic eggs
  • 1 tbsp coconut oil
  • sea salt
  • cayenne pepper to taste


  1. Melt coconut oil in frying medium to large frying pan on high heat. Add onions and peppers. Satay until the peppers and onions are lightly browning. Sprinkle with salt and pepper
  2. Add spinach and cook until slightly wilted
  3. Crack eggs on top and between the spinach and peppers. Let the eggs cook for approx 8 minutes or until the whites are slightly firm and the yolks are the way you like them
  4. Slice tomatoes and lay on top and between the eggs. Cook ingredients with tomatoes for the remaining 3  minutes and sprinkle with sea salt and pepper

Serves: 2-3



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