March 22, 2024
Peppers and Eggs Baked Skillet
Oh the Egg! At spring time we see eggs everywhere. They are an ancient symbol of fertility, new life and all things SPRING! Most of you know by now I’m a huge fan of brunch and always looking for new ways to cook up eggs for Sunday spreads! This is an easy recipe bringing in some fiery energy of peppers to celebrate the return of Spring.
This recipe calls for an oven safe skillet, like cast iron. If you are not sure if your skillet is oven safe simply transfer all the ingredients into an oven safe baking dish after step 6.
2 large potatoes - skin on
1/2 red pepper-chopped
1/2 orange pepper-chopped
1/2 red onion chopped
3 Tablespoons Hot Pepper infused olive oil
4 large eggs
1 cup shredded cheddar cheese
3 slices crispy bacon *optional
1. Heat the oven to 425 degrees.
2. Wash the potatoes and pierce them 3 to 5 times with a fork. Wrap the potatoes in a damp paper towel and microwave on high for 3 minutes. Turn the potatoes over and microwave an additional 3 minutes.
3. Remove from microwave and let them cool until you are able to handle them easily.
4. Meanwhile, heat olive oil in a large oven safe skillet
5. Sauté onions, and peppers about three minutes until they start to turn soft.
6. cut up cooled potatoes into 1 inch chunks and add to skillet. cooking about 5 minutes until they are starting to toast on the edges, then flip over with a spatula and cook on the other side until starting to toast. Note - potatoes will stick to the pan, add a small amount of olive oil to the pan if this keeps happening.
7. Using the back of a large spoon, create 4 "wells" or holes in the potatoes mixture evenly spaced around the skillet.
8. Crack each egg and gently pour it into the wells.
9. Evenly top the entire skillet with shredded cheddar cheese.
10. Bake 20-30 minutes until cheese is melted and eggs are cooked to desired texture.
11. Remove from oven and top with crispy crumbled bacon.
