Egg Pepper Rings with Veggie Compote

Directions

1. Slice each pepper into 4 1/2-inch thick rings. Dice the remaining peppers and transfer to a medium bowl.
2. Heat 1 tablespoon of olive oil in a large nonstick sauté, pan over medium heat. Add pepper rings and cook until they begin to soften and turn golden brown, 3-4 minutes per side.
3. Meanwhile, in a bowl, toss diced pepper, carrots, tomatoes, and garlic with the remaining olive oil and a pinch of salt and pepper, then fold in fresh parsley.
4. Crack 1 egg into the center of each pepper ring and sprinkle with spice blend, salt, and pepper to taste. Cover and cook until the whites are set, (4-5 minutes for soft yolks.)To serve, place a slice of cheese on 1/2 of a toasted muffin, and top with an egg pepper ring and veggie compote.