Egg and pepper skillet supper

This recipe is a great way to use up veggies.
Sauteed bell peppers and spinach with fried eggs in a skillet
4 servings / 20 min 

Prep 10 min / Cook 10 min 

You can substitute zucchini or carrots for the peppers.


  • 2 tsp (10 mL) canola oil
  • 3 peppers, one red, yellow and orange or green, thinly sliced
  • 1 1/2 tsp (7 mL) dried oregano leaves
  • 1 tub (5 oz/142 g) baby spinach
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) hot pepper flakes
  • 4 eggs
  • 1/4 cup (50 mL) chunky salsa


  1. In a large nonstick skillet, heat oil over medium high heat. Add red, yellow and green peppers and oregano and saute for 5 minutes or until starting to brown. Reduce heat to medium and stir in spinach, garlic and hot pepper flakes; cook stirring for about 3 minutes or until spinach is wilted. 
  2. Make 4 little holes in the pepper mixture and crack an egg into each hole. Cover and cook for about 2 minutes or until egg is set or until desired doneness. Remove from heat and using flat spatula, lift out egg and pepper mixture onto 4 plates. Top with salsa to serve.

Nutritional info per serving (1 of 4)

  • Calories: 150
  • Protein: 8 g
  • Total fat: 9 g 
    Saturated fat: 2 g 
    Cholesterol: 185 mg 
  • Carbohydrates: 9 g 
    Fibre: 3 g 
    Sugars: 3 g 
    Added sugars: 0 g 
  • Sodium: 280 mg 
  • Potassium: 500 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2019.