Originally Posted by Scrodzilla

I cooked the pepper ring on a buttered pan for a few minuets over very low heat, then put a slice of tomato at the bottom with a slice of bacon coiled around it - which was cooked but not crispy - and let them hang out for a few more minutes before cracking the egg into the pepper ring and covering the pan, basically letting the moisure from the tomato "poach" it.

Be careful not to have the heat too high or the tomato will burn, the egg won't cook and you'll have a mess on your hands.