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Ingredientes
- 1 pound red potatoes, cubed
- 3 tablespoons water
- 2 tablespoons olive oil
- ½ cup chopped onion
- ½ cup chopped red or yellow bell pepper
- 1 cup fresh or frozen corn kernels
- 1 jalapeño pepper, minced
- 1 (14.5 oz) can petite diced tomatoes, drained (may use
- Southwest flavored)
- 2 teaspoons Southwest seasoning *
- 1 teaspoon kosher salt
- 4 large eggs
- Freshly ground pepper and/or paprika for garnish
- Place potatoes in a microwave safe dish. Cover and microwave
- on high for 4 minutes or until tender; drain.
- Heat olive oil in a large skillet over medium/high heat. Add
- the potatoes, onion, bell pepper, corn, and jalapeño pepper and sauté 5-6
- minutes, or until potatoes are browned and vegetables are softened. Add the
- drained tomatoes and seasonings and continue to cook for 2-3 minutes.
- Reduce heat to low. Make 4 cavities in the mixture with a
- spoon. Break one egg into each cavity. Cover and cook for 8-10 minutes, or
- until the egg whites are set. Sprinkle with ground pepper
- Make your own Southwest seasoning by blending together 1 tablespoon smoked paprika, 1 tablespoon
- chili powder, 1 tablespoon garlic powder, 1 tablespoon ground coriander, and 2
View Full Recipe at The Dutch Baker's Daughter
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1586g | |
| Calories 1563 | |
| Calories from Fat 441 | 28% |
| Total Fat 49.64g | 62% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 2776mg | 116% |
| Potassium 3623mg | 104% |
| Total Carbs 167.22g | 45% |
| Dietary Fiber 17.5g | 58% |
| Sugars 22.29g | 15% |
| Protein 43.19g | 69% |
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