"Egg in a Hole" Peppers with Avocado Salsa

2		bell peppers, any colors
1		avocado, diced
1  cup		diced red onion
1		jalapeño pepper, minced
1  cup		chopped fresh cilantro, plus more for garnish
2		tomatoes,s seeded and diced
1  tablespoon		Juice of lime
1  teaspoon		salt, divided
2  teaspoons		olive oil, divided
4		large eggs
1  teaspoon		ground pepper, divided

Tip: Click on the ingredient links to learn the nutritional information for all the "Egg in a Hole" Peppers with Avocado Salsa ingredients. The serving size for any ingredient in "Egg in a Hole" Peppers with Avocado Salsa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

DirectionsInstructions Checklist
Step 1
Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

Step 2
Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.

Step 3
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.

Step 4
Serve with the avocado salsa and garnish with additional cilantro, if desired.

To Make it 1,200 Calories: Reduce the yogurt to 1/2 cup at the A.M. snack and omit the almonds at the P.M. snack.

To Make it 2,000 Calories: Add 4 Tbsp. chopped walnuts to A.M. snack, add 1 large pear to lunch and add 1 serving Everything Bagel Avocado Toast to dinner.