Egg and Potato Brunch Skillet
ContinentalBrunchDesi eggsMedium
Crispy potatoes, onion and capsicum cooked in one pan with eggs cracked on top — a filling one-pan brunch skillet.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 6 eggs
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 1 capsicum, chopped
- 2 tbsp oil
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh coriander for garnish
Method
- Heat oil in a large pan and fry the diced potatoes on medium heat for 12–15 minutes until crisp and golden.
- Add onion, capsicum, paprika, salt and pepper. Cook for 5 minutes.
- Make 6 wells in the mixture and crack an egg into each.
- Cover and cook on low heat for 6–8 minutes until the egg whites are set.
- Garnish with fresh coriander and serve straight from the pan.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)13 g
Fat (estimate)17 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cut the potatoes small and evenly so they crisp up fast. Food safety: cook egg whites until fully set. Allergens: contains egg. Substitute: add boiled chickpeas or mushrooms to the skillet. Nutrition figures are estimates only.