Tired of your ordinary everyday egg breakfast dish? Why not try to prepare and cook Albert Bevia’s ultimate breakfast skillet? This is a tasty combination of roasted potatoes and eggs in tomato sauce. Adding to the richness of its flavor is the sweet smoked paprika that will surely kickstart your day. This is a quick and easy to make recipe, which will just take about 30 minutes. Go and enjoy your breakfast!
• 3 organic eggs
• 2 medium Yukon gold potatoes (cut into bite-size pieces)
• 1 can (15 oz) diced tomatoes
• 3 cloves garlic (minced)
• 3 tbsp extra virgin olive oil
• 1/2 onion (diced)
• 1/2 teaspoon sweet smoked paprika
• 1/2 tbsp parsley flakes
• Handful fresh chives (chopped)
• Sea salt and black pepper to taste
This recipe takes about 30 minutes. Serves 2.
Prepare a baking tray and line it up with parchment paper.
Preheat oven at 250 C.
Crack open the eggs and put each in separate containers.
Wash the Yukon gold potatoes before cutting into bite-size pieces.
Put in a bowl.
Add 1 tbsp extra virgin olive oil.
Season with a pinch of sea salt and freshly ground black pepper.
Toss it together or mix until well combined.
Put inside the oven.
Roast it for 20 minutes.
Meanwhile, set a large frying pan over medium heat.
Add 2 tbsp extra virgin olive oil.
Let it heat.
Saute onions and garlic.
Mix continuously for 3 minutes until garlic turns golden.
Add sweet smoked paprika and mix until well combined.
Add diced tomatoes and parsley flakes.
Season with sea salt and freshly ground black pepper.
Mix until well combined.
Reduce to low heat and let it simmer.
Remove the roasted potatoes from the oven.
Add into the pan with the tomato mixture.
Mix until well combined.
Add the 3 separate eggs.
Cover and let it cook for 4-5 minutes.
Remove from heat.
Top it off with chopped fresh chives.
Season with sea salt and freshly ground black pepper as the final touch.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=H6ZUevg-w6c
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