2 slices hearty sandwich bread (about 3/4-inch thick), such as peasant bread, sourdough, whole-wheat, or multigrain
2 tablespoons unsalted butter
1 large roasted red pepper (from a 12-ounce jar), patted dry and sliced
1 clove garlic, thinly sliced
Freshly ground black pepper
2 large eggs
Chopped fresh chives or parsley, for garnish (optional)
Cut a hole in the middle of each bread slice using a 2-inch round cutter or the rim of a small glass.
Melt the butter in a large cast iron or nonstick skillet over medium heat. Swirl the pan as the butter melts to evenly coat the surface. The pan is ready when the butter begins sizzling.
Add the red pepper, garlic, a pinch of salt, and several grinds of black pepper. Cook until fragrant and warmed through, 1–2 minutes.
Push the pepper mixture to one side. Place the bread slices on the other side and cook until toasted and golden-brown, 3–5 minutes.
Flip the bread slices. Crack an egg into each hole and season with a pinch of salt and several grinds of black pepper. Cover and cook until the eggs are just set and the other side of the bread is golden-brown, 2–3 minutes more.
Transfer the pepper mixture onto each egg.