Ingredients
2 medium Yukon Gold potatoes, peeled and diced
2 bell peppers (mixed colors), seeded and sliced
1 small onion, chopped
3 cloves garlic, minced
6 large eggs
2 tablespoons extra virgin olive oil
1 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley (plus extra for garnish)
1 tablespoon olive oil for drizzling
Instructions
Heat 2 tablespoons olive oil in a large skillet over medium. Add potatoes and onions; sauté 5 minutes until potatoes brown.
Stir in peppers, garlic, paprika, salt, and pepper. Cook 10-12 minutes until potatoes are tender and peppers soften.
Create 6 wells in the veggie mixture and crack eggs into them. Cover skillet and cook 5-7 minutes until whites set.
Brush tops of eggs with a little olive oil. Finish with chopped parsley before serving.
Notes
Use red, yellow, or orange bell peppers for vibrant color
Add sautéed spinach or zucchini if preferred
Store cooled leftovers in an airtight container for 2 days
Can refrigerate cooked base for 3 days, add fresh eggs when reheating
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 240mg