1. Halve the onion and cut into thin half-rings. Cut the pepper into small strips.
2. Heat the butter in a large skillet over medium heat and fry the onion and pepper for 5 min., or until soft. Add the potato cubes and cook for 12 min. on medium-high heat, stirring frequently.
3. Using a spatula or spoon, make 4 indents in the potato mixture. Break one egg into each indent. Put the lid on the pan. Cook on low for about 8 min., until the egg white is firm and the yolk is semi-soft. Sprinkle with salt (in moderation) and pepper.
Per serving: 257 calories, 12g fat, 6g saturated fat, 268mg cholesterol, 106mg sodium, 25g carbohydrate, 4g fiber, 3g sugar, 12g protein