We had a fun weekend camping at the coast to celebrate Mother’s Day. I hope all of you had a great weekend. I have a massive pile of laundry to do today – UGH! The downside of camping at the coast! Since I was staying in the house today to get stuff done, I was in the mood for a tasty breakfast. This egg & potato skillet took a little more time to make but it was worth it. I sautéed onions, peppers, and sliced baby potatoes until tender and golden brown then cracked an egg in the center of the mini skillet and baked it in the oven until my egg was cooked to my liking – yolky & delicious! It was such a good breakfast that I was bummed I didn’t cook two eggs instead of just one. Next time! Maybe tomorrow.

How to Make Skillet Egg and Potatoes

Preheat the oven to 400 degrees.

Cook the baby potatoes in a pot of boiling water for 7-10 minutes, or until fork-tender. Remove from the water and let the potatoes cool. Slice.

Add the olive oil to the oven-proof skillet. Add the sliced potatoes, onion, and peppers. Cook, stirring occasionally, for 10 minutes, or until the onions and peppers are tender and the potatoes are golden brown. Season with sea salt, freshly cracked pepper, paprika, and crushed red pepper flakes, to taste. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Push the potatoes and onions towards the sides of the skillet then crack an egg into the center. Season the egg with sea salt and freshly cracked pepper, to taste.

Place into the oven and cook for 7-9 minutes, or until the egg is cooked to your liking. Remove from the oven and serve immediately. Enjoy.

Skillet Egg and Potatoes

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Servings:

Ingredients

6 baby potatoes par-cooked & sliced
1 tsp olive oil
¼ small sweet yellow onion sliced thinly
⅛ small red bell pepper sliced thinly
Sea salt and freshly cracked pepper to taste
Paprika to taste
Crushed red pepper flakes to taste
1 clove of garlic minced
1-2 eggs

Instructions

Preheat the oven to 400 degrees.
Cook the baby potatoes in a pot of boiling water for 7-10 minutes, or until fork-tender. Remove from the water and let the potatoes cool. Slice.
Add the olive oil to the oven -skillet. Add the sliced potatoes, onion, and peppers. Cook, stirring occasionally, for 10 minutes, or until the onions and peppers are tender and the potatoes are golden brown. Season with sea salt, freshly cracked pepper, paprika, and crushed red pepper flakes, to taste. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Push the potatoes and onions towards the sides of the skillet then crack an egg into the center. Season the egg with sea salt and freshly cracked pepper, to taste.
Place into the oven and cook for 7-9 minutes, or until the egg is cooked to your liking. Remove from the oven and serve immediately. Enjoy.