Spanish Poor Man´s Breakfast Skillet | Easy ONE-PAN Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthier fats, while sunflower oil is more economical.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein with fewer calories, while chickpeas are a cost-effective protein source.

Roughly dice one large onion.

Roughly chop six cloves of garlic.

Cut one green bell pepper and one red bell pepper into large chunks.

Cut three medium-sized potatoes into small pieces that are half an inch thick.

Heat an 11-inch diameter large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for 2 minutes, add the chopped onion, bell peppers, and garlic; mix continuously to prevent browning.

After 5-6 minutes, when the onions are translucent, add the potato pieces and lightly fry for a couple of minutes.

Add 0.5 teaspoon of sweet smoked Spanish paprika and season with sea salt and black pepper; mix to coat the vegetables evenly.

Add 2.5 cups of cold water to just barely cover the ingredients; season the water with a little sea salt and bring to a boil.

Once boiling, cover the pan and lower the heat to low medium; simmer for about 20 minutes.

After 20 minutes, remove the lid; check that the potatoes are cooked through and there is a little broth left.

Crack the eggs into individual bowls, then create pockets in the skillet and add the eggs.

Season the eggs with sea salt and black pepper; cover the pan and cook for another 3-4 minutes until egg whites are fully cooked and yolks are creamy.

Remove from heat and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens