Fried Eggs with Medley of Sweet Peppers

Medley of Peppers: In a large bowl, toss together peppers, red onion, garlic, rosemary, olive oil, lemon juice, salt and pepper.

Evenly divide mixture between 2 large sheets of heavy duty aluminum foil.  Roll up o form a package.  Wrap each package again securely in another sheet of foil to double wrap.  (Make ahead: refrigerate for up to 1 day.)

Place packages on greased grill over hot coals of campfire and cook, turning once, until peppers are tender, about 12 minutes.

Fried Eggs:
Meanwhile, melt butter in a large cast-iron skillet.  Crack 3 eggs into skillet and sprinkle with salt and pepper.

Let eggs cook until whites begin to turn opaque, about 3 minutes.  If you wish, turn eggs over and continue cooking, just until yolk begins to set, about 1 minute.  Repeat method with remaining eggs.
To serve, divide pepper mixture on plates and place an egg on top of each serving of peppers.