Cut the tops and bottoms off each bell pepper and discard. Slice each bell pepper into 3 rings each. Set aside.
In a large skillet over medium high heat brown the ground beef and add the salsa verde. Cook for for 3 more minutes and set aside.
In the same skillet over medium heat add the bell pepper rings and divide the cheese, placing cheese inside of each ring. Allow to cook for several minutes until cheese is bubbly and starts to crisp up.
Divide the beef mixture evenly on top of the crispy cheese, and using one end of an egg, make an indentation to hold the egg yolk. Carefully crack the egg on top of the meat mixture for each bell pepper ring. Add 2 tablespoons of water to the skillet and cover with a lid. Turn the heat to low and gently cook the egg for 2-3 minutes for a runny yolk or longer for firm if desired.
Season to taste with salt and pepper. Serve immediately topped with chopped cilantro and sliced avocado (optional).
1. I love the cheedar cheese, but have also used Monterey Jack as well as Mozzarella, it’s up to your own taste.