Skillet Egg and Potatoes
Servings 1
Equipment
- Small Saucepan
- Ovenproof Small Skillet or Small Cast Iron Skillet
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 ovenproof small cast iron skillet 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.