Optional seasonings: Everything but the Bagel Seasoning, tajin, cayenne pepper, truffle salt, smoked sea salt, fresh herbs, or smoked paprika
Slice the bell pepper in half and then neatly cut four 1/2-inch rings out of the bell pepper. The neater the cuts, the better the egg will stay inside the pepper. Remove any seeds and white flesh from the pepper rings.
Heat a non-stick large flat pan, and brush it with 1/2 tablespoon olive oil. Place the 4 pepper rings on the pan, and cook on medium/high heat for about 2 minutes, or until the peppers start browning.
Flip each pepper and turn down the heat. Carefully crack an egg into the center of each pepper. If your pepper is really large and the egg doesn't cover all of the surface inside the pepper, use a fork to gently push the egg whites towards the pepper so that each pepper is completely filled with egg - it looks better that way :)
Season with salt and pepper. If you want to get fancy, use truffle salt. Cook on low until the whites are set but the yolks are still runny. Use a large spatula to carefully get under each egg in a hole, loosen it from the pan, and transfer onto a plate. Sprinkle with any optional seasonings that you like!
You want to use a large bell pepper, or at least a wide bell pepper (it can be short, if you're only making 4 eggs). If your pepper is too thin, your egg will overflow
If you prefer your eggs more cooked, cover the pan with a lid so that the heat stays in and cooks the eggs more thoroughly