Description
This one-pan veggie and egg meal is quick, nourishing, and made in a single skillet. You get tender vegetables and perfectly cooked eggs for minimal cleanup.
Ingredients
- 2 tablespoons olive oil
- 1 cup baby potatoes diced small
- 0.5 cup diced yellow onion
- 1 cup broccoli florets chopped small
- 1 red bell pepper diced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 large eggs
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add potatoes and cook 8 to 10 minutes, stirring occasionally, until mostly tender.
- Stir in onion and cook 2 minutes until softened.
- Add broccoli and bell pepper to the skillet.
- Season with salt, black pepper, and paprika.
- Cook 5 to 6 minutes until vegetables are tender and lightly browned.
- Make four small wells in the vegetables.
- Crack one egg into each well.
- Cover and cook 4 to 5 minutes until egg whites are set and yolks are cooked to your preference.
- Remove from heat and serve warm.
Notes
- This recipe serves two people.
- Adjust the cooking time for the eggs based on your preferred yolk doneness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dinner
- Method: Skillet
- Cuisine: American