Slice off stem end and base from each capsicum. Remove core and membranes. Evenly slice cored capsicums into 1.5cm rings.
Preheat oven to 200°C. Line a large baking tray with baking paper and heat tray in oven for 2 minutes. Place 4 green capsicum rings and 4 red capsicum rings (reserve extra rings to use in salads or sandwiches) on heated tray. Crack an egg into each ring. Bake until eggs are cooked to your liking, about 4 minutes for runny yolks, and up to 6 minutes for harder set ones.
Season eggs with salt and pepper.
Notes
TIP: Choose capsicums that are tall rather than squat.
SERVING SUGGESTION: Grilled bacon (not vegetarian).
