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.