Egg pepper rings with carrot salsa -The Asian Age

2 medium bell peppers (red and yellow)

2 tbsp. olive oil

2 large carrots, coarsely grated

1 pt. cherry or grape tomatoes, quartered

1 clove garlic, finely chopped

Kosher salt and pepper

1/2 c. fresh cilantro, roughly chopped

8 large eggs

1/2 tsp. dried oregano

Toasted English muffins, for serving

Directions

1.    Slice eight ½-in.-thick rings from peppers. Chop remaining peppers and transfer to a medium bowl.

2.    Heat 1 Tbsp oil in a large nonstick skillet on medium. Add pepper rings and cook until they begin to soften and turn golden brown, 3 to 4 minutes per side.

3.    Meanwhile, in a bowl, toss carrots, tomatoes, garlic, and chopped peppers with remaining Tbsp oil and pinch each salt and pepper, then fold in cilantro.

4.    Crack 1 egg into each pepper ring; sprinkle with oregano and ¼ tsp each salt and pepper. Cover and cook until whites are set, 4 to 5 minutes for soft yolks. Top with carrot salsa and serve on English muffins if desired.