Cut a couple of thick slices from each pepper, making sure to cut crosswise to form complete rings. Remove any of the white ribs from the pepper slices, and rinse off any loose seeds. The top and bottom of the peppers can be kept to use in another recipe.

Rub a little butter around the base of a large non-stick frying pan (or use a dash of oil, if you prefer), and place over a medium-low heat. When the butter is warm, add the rings of pepper next to each other on the base of the pan. Add your choice of fillings to each pepper ring (if any), especially those that require a bit of cooking, e.g. garlic, broccoli, cabbage.

Break an egg into each pepper ring. Don’t worry if a little egg leaks out the bottom - you can always trim it off later if it bothers you.

Cover the pan with a lid, and leave to cook over a medium heat until the eggs are cooked to your liking - perhaps around 5 minutes. If you don’t enjoy a runny egg, you might want to flip each piece of pepper over just before serving, to make sure the top is thoroughly cooked.