Heat a non stick pan. Add a spoon of olive oil to it.
Cut 1/2 inch rings of bell pepper. Remove seeds and center.
Toss them in the pan and saute for a minute.
Crack and pour 1 egg each in sliced bell peppers. The bell peppers will act as a boundary and prevent it from leaking. Pour them slowly so they don’t leak much.
Sprinkle salt and pepper over it. Saute for a few minutes before flipping it.
Cook a bit from the other side as well and flip it again.
Sprinkle cheese over it and cook for 2 more minutes till the cheese melts.