This One-Pan Breakfast Skillet with Vegetables & Eggs is packed with flavors, easy to make and comes together in just 30 minutes. But the best part about this recipe, is that it´s super healthy and it´s going to fill your body with so much goodness.
To make this dish, I used green & red bell peppers, zucchini and tomatoes. You can add more veggies or use different ones. But the combination of these vegetables, gives this breakfast skillet the perfect balance of goodness.
What really flavors this breakfast skillet is the sweet smoked Spanish paprika. Spanish paprika has a deeper depth of flavors versus other paprikas, and it makes all the difference in this dish.
TIPS & TRICKS to Make this Recipe: Once you add the eggs into the pan and place the lid, it usually takes between 3 to 4 minutes to get the eggs perfectly cooked. But every pan heats differently. It might take you 1 minute less or 1 minute more. Either way, keep an eye on the eggs, as you want firm egg whites with a creamy egg yolk.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this One-Pan Breakfast Skillet with Vegetables & Eggs
One-Pan Breakfast Skillet with Vegetables & Eggs
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 4 cloves garlic
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 zucchini
- 4 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 4 cage-free organic eggs
- sea salt & black pepper
- finely chopped parsley
Instructions
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Cut one red & one green bell pepper into large chunks, cut the zucchini into thick half moon shapes, finely grate 4 tomatoes, roughly dice 1 onion and cut 4 cloves of garlic in half
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Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 2 minutes add in the garlic and mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, remove from the pan and set aside
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Using the same pan with the same heat, add in the onion, bell peppers and zucchini, mix with the olive oil and cook for 8 to 10 minutes or until the zucchini is translucent and the veggies are lightly sauteed, then add in 1 tsp sweet smoked paprika and quickly mix together, then add in the grated tomato, the reserved sauteed garlic and season with sea salt & black pepper, mix together and simmer for 3 to 4 minutes
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Once the grated tomato has slightly thickend up, add in 4 eggs into the pan, season the eggs with black pepper and place a lid on the pan
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After 3 to 4 minutes remove the lid from the pan, the eggs should be perfectly cooked, with the egg whites firm and the yolks still creamy, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!
Recipe Notes
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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Ramya
Sorry i will be taking a break from commenting on your recipes until my birthday on 19 September sorry Thanks Ramya
28 . May . 2021Dolores Clinton
28 . May . 2021Delicious! I’m so glad I found your site! I’ve looked over your other recipes and they brought back wonderful memories. My Mom and grandparents were born and raised in Valencia. My Dad and his family were born and raised in Sagra. My Abuela taught me how to make paella over a wood fire. Now I make it often but on a paella burner in the patio. Our children and grandchildren love it. I plan to try all your recipes. Thank you so much.
Spain on a Fork
So happy to hear that! Much love fron España 🙂
28 . May . 2021Ramya
Will be making this soon can i skip green and red bell pepper as am not a big fan of them can i add mushrooms and eggplant as they are my favourite veggies i love zucchini sooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
28 . May . 2021