This Breakfast Skillet with Roasted Potatoes and Eggs is seriously one of the best dishes I have ever created. Loaded with flavors, easy to make and done in just about 30 minutes. Let´s face it, breakfast is the most important meal of the day, and with a breakfast skillet like this, breakfast will become your favorite meal of the day!
This is the perfect breakfast skillet for a relaxing weekend breakfast, yet it´s bold enough to serve for lunch or dinner. Remember to serve this next to a crunchy baguette to mop up all that goodness 🙂 .
– The Secret is in the Paprika –
What gives this breakfast skillet that big punch of Spanish flavor is the paprika. Make sure you use a high-quality Spanish paprika. For this recipe I used Kiva´s sweet smoked Spanish paprika. This is one heck of an amazing Spanish paprika, with the perfect balance of sweetness and smokiness.
Watch the video below on How to Make this Breakfast Skillet with Roasted Potatoes and Eggs or check out the recipe card below which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Breakfast Skillet with Roasted Potatoes and Eggs
The Ultimate Breakfast Skillet with Roasted Potatoes and Eggs
Ingredients
- 2 yukon gold potatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1/2 onion diced
- 1/2 tsp sweet smoked paprika
- 1 15 ounce can diced tomatoes
- 3 organic eggs
- pinch sea salt
- pinch black pepper
- handful fresh chives
Instructions
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Cut 2 medium sized yukon gold potatoes into 1/2 inch thick cubes and add to a large bowl, then pour in a generous tablespoon of EVOO into the cut potatoes, season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F
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While the potatoes are roasting heat a large fry pan or skillet with a medium heat and add 2 tbsp of EVOO, 2 minutes later add the diced onions and minced garlic and mix with the oil, 3 minutes later add a generous 1/2 tsp of sweet smoked paprika and mix it all together, then add one 15 oz can of diced tomatoes, season with sea salt and freshly cracked black pepper and mix it all together, lower the fire to a low heat and simmer
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After roasting the potatoes for 20 minutes, remove them from the oven and transfer them to the pan with the tomatoes, mix it all together until well combined, then crack in 3 large organic eggs and place a lid on the pan, after 4 minutes remove the lid and cook for an additional 1-2 minutes or until the eggs are cooked to your taste, remove from the heat, season the eggs with sea salt and freshly cracked black pepper and garnish with freshly chopped chives, enjoy!
Recipe Notes
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Phyllis
Oh, yum!!! I have tried many breakfast skillets lately, but this is the one I have been looking for! Thank you, Albert. It is just delicious! (Full disclosure: I had it for dinner, not breakfast!!!)
19 . Jul . 2023Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
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09 . Nov . 2020Sam
20 . May . 2020My bf looooved this. Thank you!
Spain on a Fork
So happy to hear that!!! thanks for the comment 🙂 much love
20 . May . 2020Sarah
17 . May . 2020Delicious! We loved this dish. It’s hard to think of new ideas for breakfast and this was just what we needed! I added extra crushed tomatoes and water as I think I dried out my tomatoes too much cooking them too long and needed a bit more liquid to cook the eggs. Worked fine with this adaptation.
Spain on a Fork
Glad you enjoyed the dish Sarah, yes the more tomatoes the better! much love
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18 . Jan . 2020Richard Newcombe
Fabulous, thank you! We used tomato sauce that my wife made from our garden last summer. I made it with 4 eggs and created a shallow pool for each egg – an idea I got from another video.
Thank you!
04 . Jan . 2020Spain on a Fork
So glad you guys enjoyed it! that garden tomato sauce sounds amazing 🙂 much love
04 . Jan . 2020