Southwest Eggs and Veggie Skillet Recipe

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Ingredients

  • 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

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1586g
Calories 1563  
Calories from Fat 441 28%
Total Fat 49.64g 62%
Saturated Fat 10.38g 42%
Trans Fat 0.0g  
Cholesterol 834mg 278%
Sodium 2776mg 116%
Potassium 3623mg 104%
Total Carbs 167.22g 45%
Dietary Fiber 17.5g 58%
Sugars 22.29g 15%
Protein 43.19g 69%
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