Egg & Potato Breakfast Skillet
5 portions
90mA simple and hearty breakfast dish.
What you will need
1 basket Cherry Tomatoes
1 lb Marble Potatoes
4 oz. Green Chiles
3 cloves Garlic
5 Eggs
2 Tbsp Olive Oil
Salt, as necessary
Ground Black Pepper, as necesary
(Nutritional facts 266 calories, 9.74 g fat, 38.68 g carbohydrates, 11.33 g protein, 207 mg cholesterol, 1336 mg sodium)How to cook
1
2
Place the cherry tomatoes in a heavy skillet.
3
Wash the potatoes and add them to the skillet.
4
Preheat oven to 250°F
5
Add olive oil to the skillet.
6
Season with salt and pepper. Stir it up.
7
Bake for about an hour or until tomatoes are blistered and potatoes are easily pierced through with a fork.
8
Increase oven temperature to 350°F
Increase oven temperature to 350°F
9
Stir in the canned, diced green chiles.
10
Peel the garlic cloves. Crush or grate them and add to the skillet.
11
Mix it all up.
12
Crack the eggs, one by one, into the skillet, separating the eggs and potatoes to make little spaces for the eggs to lay.
13
Return the skillet to the oven to cook the eggs. If you prefer a yolkier egg, you should check the skillet at 10 minutes.
14
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