Breakfast Skillet With Roasted Potatoes And Eggs

Breakfast is my favorite meal of the day and potatoes and eggs are staples for me. This breakfast skillet recipe by Spain on a Fork shows how simple it is to make this dish using only one pan. I’ve never had a dish that had potatoes smothered in diced tomatoes, but I wouldn’t mind trying it. This breakfast skillet reminds me exactly of shakshuka with the eggs poached in tomato sauce. I believe this is such a bold breakfast dish that could be served for lunch or dinner too. There are a lot of flavors added to this skillet and can be made in just about 30 minutes.

Ingredients:

• 2 Yukon gold potatoes
• 3 tbsp extra virgin olive oil
• 3 cloves garlic minced
• 1/2 onion diced
• 1/2 tsp sweet smoked paprika
• 1 15 ounces can diced tomatoes
• 3 organic eggs
• pinch sea salt
• pinch black pepper
• handful fresh chives

Directions:

First, watch Spain on Fork’s tutorial on YouTube to learn how to prepare the roasted potatoes. Then, once the potatoes are cooking, make the tomato sauce by sauteeing diced onions and minced garlic with a mix of oil. Season the sauce with smoked paprika, salt, and black pepper. Let it simmer on low heat.

Next, mix in the roasted potatoes into the pan of tomato sauce. Then, crack in 3 large eggs and place a lid on the pan to cook the eggs.

Overall, this is a delightful breakfast skillet dish to serve with a side of baguette. Dipping the bread and cleaning my plate into the sauce and yolk sounds ideal. I’ve never had a dish like this before, but it’s quick to make. I think I would add a little shredded cheese in this dish because I love cheesy eggs.  I have a lot of homegrown tomatoes at home, so I would love to try to put them to use.