"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: For nutritional information on all the ingredients in "Egg in a Hole" Peppers with Avocado Salsa just click on each ingredient name. Then adjust the serving size for any "Egg in a Hole" Peppers with Avocado Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.