Slice to top and bottom off your green bell pepper.
Slice your green bell pepper into 4 shamrock-shaped sections.
In a large skillet, melt two tablespoons of ghee or your preferred cooking oil over medium heat. If you don’t have a large skillet, simply cook the shamrocks one at a time.
Arrange the bell peppers flat on the skillet, and crack an egg into each one. Some may spill out, but most will stay inside.
Sprinkle with Everything But the Kitchen Sink spice mix (salt and freshly cracked pepper work just fine, too) leaving a little for a final garnish, then cover your skillet for about 5 minutes or until your eggs reach your desired doneness.
Use a spatula to remove the eggs from the pan, then garnish with any leftover spice mix, and fresh thyme.