Slice peppers about ¼” thick.
Lay peppers on their sides and slice them to make rings about ¼” thick. Remove seeds & membranes.
Drizzle olive oil in pan and heat pan til hot. Place your green pepper “shamrocks” in the hot pan and cook 3 minutes, just til peppers soften slightly.
Crack individual eggs into each pepper. Add salt and pepper to taste. Cook til egg white sets.
Top with a sprinkle of parmesan cheese.