Rinse the bell pepper, remove stem and seeds.

Slice it into two thick (2 cm / 1 inch) slices just near the center of the pepper (the widest part).

Save the rest of the pepper for a salad or with your breakfast.

Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan.

Cook on one side for about 3 minutes.

Crack an egg into each of the bell pepper rings.

Dont worry if some of the egg white leaks out, you can simply remove it later on with a spatula.

Season with salt and ground black pepper and cook until the egg white becomes firm.

When done, set aside.

In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion.

Cook for a few minutes until slightly brown.

Then, add sliced bacon and cook shortly.

Add washed and drained baby spinach, season with salt and cook for another minute.

Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.