By: Eleni Saltas
When it comes to breakfast I want something fast, filling and flavorful. This breakfast skillet does just the trick. The best part is you can adjust this all to taste by omitting or adding whatever you’d like and whatever you have nearby. For example, adding crispy bacon or sausage bits would make this a heartier breakfast, or if you don’t like tomatoes simply leave them out. There’s really no wrong or right way to create this one, but my favorite style is below made with a mixture potatoes, onions, peppers, tomatoes. The amount of eggs is up to you as well, but I’ve found a sweet spot of three eggs to feed two to three people. Top with your grated cheese such as a mild cheddar or pepper jack, for an extra bite. I can promise you won’t be disappointed by this dish.
- ,2 tablespoons olive oil
- 2 medium potatoes, peeled and cut into cubes
(you can use frozen potatoes too, they would just need less time to cook)
- 1 small yellow or white onion, diced
- 2 cloves of garlic, sliced
- 1 pepper, diced (use what you like: bell, sweet mini peppers, a jalapeno if you dare, or a combo)
- 1 tomato, diced
- pinch of chili flakes (optional)
- salt and pepper to taste
- 3 eggs
- 1/2 cup grated cheese
- chives, for garnish (optional)
Step by Step Instructions
Add olive oil to a skillet or non stick pan over medium heat. Add the potatoes, season with salt and pepper to taste. Brown potatoes for 3-5 minutes, or until soft.
Add the diced onions, garlic and peppers and cook until soft, about 5-7 minutes. Add tomatoes and chili flakes and stir into mixture. Add more salt and pepper to taste if desired.
Smooth mixture into an even level and create 3 wells for the eggs, exposing the skillet underneath. Carefully crack an egg into each well, and cover with a lid. Cook for about 7-10 minutes until the whites set, or until desired egg doneness.
Remove lid and add grated cheese for the last couple minutes of cooking. Garnish with chives and serve.