Vegetarian keto pepper egg rings

This dish, does not only look engaging, it also tastes amazing! Crunchy and flavorful pepper rings, filled with runny eggs that -when combined in a single bite- are definitely a delight for your taste buds!

2 min
4 min

Nutrition facts

Energy: 185 kcal
Protein: 13.5 gr
Fat: 11.9 gr
Net carbs: 3.9 gr


0.5 tbsp(s) olive oil (7 gr)

2 large green pepper(s) (328 gr)

6 large egg(s) (300 gr)


salt (to taste)

ground black pepper (to taste)

Garnish - Optional

shredded parmesan - regular or vegetarian


  1. Place a non-stick skillet with olive oil over medium heat
  2. Wash the pepper(s), cut off the top & bottom sides and cut the remaining into 3 rings** each
    • You may use any kind of peppers, green, red, yellow, orange, according to your taste
  3. Place the rings in the skillet and let them saute for a minute
  4. Pour an egg into each ring, add salt & pepper (to taste) and cover the skillet
  5. Cook for 2-3 minutes, until the egg white is set & the yolk is still runny
    • Cook for more, if you don't prefer soft eggs
  6. Use a spatula to remove from the skillet
  7. Repeat for all pepper rings
  8. If you eat dairy: garnish with a bit of shredded or flakes parmesan


✔ *Number of rings, depends on the height of your pepper. Adjust accordingly

  • For this recipe, we've used large-sized pepper, as defined by USDA:
  • about 165gr / 5.8oz, height 9.5cm / 3.75" and diameter 7.6cm / 3"
  • Then, about 2cm / 0.75" was removed when cutting off top & bottom sides, and the remaining was cut into 3 rings

Serving size: 2 pepper rings with 1 egg in each ring

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