Breakfast Skillet: Stewed Peppers and Tomatoes with Jammy Eggs
Ingredients
1 tablespoon neutral cooking oil
3 medium Yukon gold potatoes, diced into small cubes
1 yellow onion, peeled and diced
2 red or orange bell peppers, trimmed, deseeded, and thinly sliced intro strips
1 cup crushed tomatoes
2 tablespoons Amarillo paste, or use hot sauce to taste
1 teaspoon paprika
1/2 teaspoon cayenne powder
3-4 eggs (depending on how many people you are serving)
1 avocado
Salt and pepper to taste
Freshly minced parsley
Directions
Prepare the Potatoes:
In a medium skillet, heat the neutral cooking oil over medium heat until very hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are well-browned and crispy all over, about 10-15 minutes.
Add the Peppers:
Add the diced onion and sliced peppers and cook, stirring occasionally, for 8-10 minutes until softened and beginning to blister in places.
Stew the Vegetables:
Pour in the crushed tomatoes, Amarillo paste and paprika and toss to combine. Add a few splashes of water, if necessary and season to taste with salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes until the vegetables are tender, adding water as necessary if there isn’t enough liquid in the skillet. Taste and season again to your preferences.
Prepare the Eggs:
Meanwhile, prepare the eggs. Place the eggs in hot water and bring to a low boil. Cook for exactly 7 minutes. Turn off the heat and run under cold water. Peel and cut the eggs in half and season with salt and pepper.
Finish the Breakfast Skillet:
Peel and remove the seed from the avocado. Thinly slice lengthwise.
Place the egg halves on top of the skillet and arrange the sliced avocado on top.
To Serve:
Sprinkle the fresh parsley over the skillet and serve. Enjoy!