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Not sure if you saw Martha Stewart show this week on Wednesday, but the recipe that she made with eggs and peppers - Mmm, good. This time I was able to find the recipe online and include it in the post.

ACK!! Martha, breakfast is MY FAVORITE MEAL OF THE DAY TOO! (Did you know, Martha Stewart has TMJ?) Though realistically, I feel this is a brunch meal.

I used to take Everyday Foods, but sadly they were piling up so high, I had to cancel. I should research if they have one recipe book. It was very fun to watch how the creators of Everyday Foods prepare the editions. And because of this particular episode, I know will have to invent my own Enchiladas. How cool is it that they dip the tortillas IN the sauce before rolling them with filling?

My version though is add spinach to the pan first, then add the red peppers, then eggs. As well as adding shredded cheese on top and a slice of toast. It makes it healthier and another good tasting ingredient. Though the unhealthy version is to add about three strips of bacon.

Bell Pepper Egg-In-A-Hole

Fresh, sweet bell peppers are a nice (and lighter than fried bread) foil for the richness of the sunny yellow yolks. Serve them on multigrain toast.

Prep: 5 minutes
Total: 10 minutes

Ingredients

Serves 4

• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four 1/2-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens

Directions

1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.