Slice peppers horizontally to make two 1-inch rings.Finely chop any remaining parts of the pepper
Heat a skillet over medium heat; coat with nonstick spray. Cook rings and chopped pepper for 2 minutes.
Flip rings. Divide chopped pepper evenly between rings. Crack 1 egg into the center of each ring, on top of chopped peppers. Season if desired.
Cover with lid and cook until eggs are done to your liking. Garnish with chives (optional).
Serve with cantaloupe and toast with nut butter.
The Nutrition Facts box below provides estimated nutritional information for this recipe.