This loaded breakfast skillet will leave you with a full stomach and a clean plate! You can make this delicious goodness in as fast as 30 minutes without spending too much on the ingredients. Thanks to Spain on a Fork for this tasty and easy-to-make recipe!
Ingredients:
- 2 medium-sized Yukon gold potatoes
- 3 tbsp of extra virgin olive oil
- 3 cloves of garlic, minced
- ½ onion, diced
- ½ tsp of sweet smoked paprika
- 1 (15 ounces) can of diced tomatoes
- 3 organic eggs
- A pinch of sea salt
- A pinch of black pepper
- A handful of fresh chives
Directions:
Step 1
After washing and scrubbing the potatoes well, cut them into half-inch thick cubes, then add them into a large bowl. Pour in a generous tablespoon of olive oil and season them with salt and cracked black pepper. Toss them together until well combined, then add them into a baking tray lined with parchment paper. Bake it in a preheated oven at around 250°C or 475°F.
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Step 2
While the potatoes are roasting, heat a large frying pan or skillet on a stove over medium heat. Add in 2 tablespoons of olive oil, then after 2 minutes add the diced onions and minced garlic, give it a good stir. After 3 minutes, add ½ teaspoon of sweet smoked paprika and mix them all together. Add in the diced tomatoes, then season them with salt and freshly cracked black pepper, and mix it all together. Lower your heat and bring the mixture to a simmer.
Step 3
After roasting the potatoes for 20 minutes, remove them from the oven and transfer them to the pan. Mix it all together until well combined, then crack in 3 large organic eggs and place a lid on the pan. After 4 minutes remove the lid and cook for an additional 1-2 minutes or until the eggs are cooked to your taste, remove from the heat, season the eggs with salt and freshly cracked black pepper, and garnish with freshly chopped chives.
*All these images are credited to Spain on a Fork via YouTube. Give his channel a visit and subscribe for more!
