Cut the pepper into four slices, about 1/3-inch-thick.
Heat a small amount of oil on a flat top grill at medium heat.
Sauté the bell pepper slices on both sides until bright, colorful, and just beginning to soften.
Crack the eggs into the middle of each pepper slice and sprinkle salt on top. If the grill seems to be dry, add a little extra oil to help stop them from sticking.
Cook until the egg is cooked to your preferred doneness. You may flip the egg to cook both sides or place a cover over the top to trap the heat which will cook the top.