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+ servings

The Ultimate Breakfast Skillet with Roasted Potatoes and Eggs

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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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