Beginning of Runny Eyed Peppers

Runny Eyed Peppers

I still remember the first time I ever saw a one eyed jack being cooked.  I was camping and it was total sorcery.  I knew about french toast but not about putting the eggs IN the bread!  It goes by many other names, eggs in a basket, egg in toast, etc.  but the idea is always the same, hollow out the center of the bread and drop in an egg.  Now that I’m on keto that’s not an option.  Enter the Runny Eyed Pepper!

Beginning of Runny Eyed PeppersNot shown, I cooked some bacon in the skillet first and make all the really good fat.  You do need a lot of grease because you need a good seal on the bottom of the eggs. Take a pepper and cut it into 3-4 thick slices. Crack the eggs into a bowl first so you can do the next step quickly.  Put the pepper down and let it cook a little, try to get a seal with the grease.  Then hold down the pepper with one hand and pour the egg in.  Once the bottom has firmed, you can let go and move on to the next. A quick tip, if you want your eggs to not be runny, don’t flip them until you see tiny bubbles forming inside the yolk.

Finished and Plated Runny Eyed PeppersHere they are placed with some cheese on top and a side of bacon and brussels sprouts!

Runny Eyed Peppers
Prep time: 
Cook time: 
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  • 1 Large Green Pepper
  • 3 Eggs
  1. Cut pepper into 3-4 thick rings and clean out seeds
  2. Place peppers into pan with fat on the bottom
  3. Pour eggs into pepper, making sure to not let the egg spill out
  4. Flip when it looks decently hard

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