Receta Southwest Eggs and Veggie Skillet
One skillet meals are becoming a favorite way for me to make dinner these days. They are easy, tasty, and it enables me to use up whatever I have on hand. In fact, I made a version of this skillet dish just a few weeks ago. This time, though, I amped up the spices, used some canned diced tomatoes, and nuked the potatoes (to save from using an additional pan). It's a quick recipe and I didn't take very many pictures, but it has to be shared. :)
Southwest Eggs and Veggie Skillet
- 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
teaspoons ground red pepper. Store in an airtight container.