Preheat skillet to med-high heat and add enough water to cover the bottom. Slice 4-5 pepper rings, about 1 cm thick each. Chop remaining pepper into small pieces and add to skillet. Cook, stirring occasionally, until softened. whisk together the eggs and spices. Stir cooked peppers into egg mixtures. add more water to skillet, if not fully covered. Place pepper rings into skillet. Pour egg mixture into pepper slices. Cover with lid and cook until eggs are cooked through 3 to 5 minutes. Transfer each pepper egg to plate and spatula. Sprinkle with pink salt.