Potato, Pepper and Egg Breakfast Skillet

Parboiling the potatoes before frying gives this breakfast skillet a softer centre and a shorter pan stage. The vegetables make four small spaces for eggs, which finish in the oven. This version cooks the yolks and whites until set; use the doneness guidance instead of relying only on the minute count.

Serves: 4 | Estimated preparation: 15 minutes | Estimated cooking: 40 minutes | Estimated total: 55 minutes.

Recipe development note: this recipe has not been kitchen-tested by Tasty Food. Times are estimates; follow the texture and safe-temperature checks in the method. The featured image is an AI-generated serving illustration and may differ from your result.

Equipment

A saucepan, colander, large ovenproof frying pan about 28–30 cm wide, spatula and oven gloves.

Ingredients

• 700 g potatoes, peeled if desired, cut into 1.5 cm cubes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large red pepper, deseeded and diced
• 2 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped parsley
• Plain yogurt or toast, optional, to serve

Instructions

1. Parboil and dry the potatoes. Heat the oven to 190°C/170°C fan/375°F. Put the potato cubes in a saucepan, cover with cold water and bring to a simmer. Cook for 5–7 minutes until the outsides begin to soften but the centres still resist a knife. Drain well and leave in the colander for 3 minutes so surface moisture evaporates.
2. Brown in a broad pan. Warm the oil in the ovenproof pan over medium-high heat. Spread potatoes in one layer and cook for 10–12 minutes, turning every few minutes, until several sides are golden. If the pan is small, brown them in two batches and return them all later. Stirring constantly prevents a crust from developing.
3. Soften the onion and pepper. Reduce the heat to medium and stir in onion and red pepper. Cook for 7–8 minutes, stirring, until they soften. Add garlic, paprika and thyme and stir for 30 seconds. Season with most of the salt and pepper, then taste a potato and adjust before adding eggs.
4. Make four wells. Spread the vegetables evenly and make four shallow spaces. Crack each egg into a small bowl first, then slide it into a well. This helps you remove any shell before it enters the hot pan. Sprinkle the remaining salt over the eggs.
5. Finish the eggs safely. Transfer the pan to the oven using oven gloves. Bake for about 8–12 minutes, checking until both whites and yolks are set; an egg dish should reach 71°C/160°F. Allow longer if needed. Place the pan on a heatproof surface and remember that the handle remains hot. Add parsley and serve immediately.

Cooking notes and substitutions

Preventing broken potatoes

Do not boil the cubes until fully tender before frying. They need enough structure to turn in the pan. Waxy potatoes hold their shape especially well; floury potatoes give rougher edges that can become crisp but need gentler handling.

If your pan is not ovenproof

Do not place plastic or unverified handles in the oven. Transfer the cooked vegetables to a shallow ovenproof dish before adding the eggs, allowing extra time for them to set. Alternatively, cook eggs separately until set and serve over the potatoes.

Planning ahead

Cook and refrigerate the potato-and-pepper mixture separately if preparing for the next day; add fresh eggs when serving. Refrigerate cooked leftovers within 2 hours, use within 3 days and reheat to 74°C/165°F. Reheated eggs become firmer, so this dish is best portioned for the meal you need.

Allergens and food safety

Contains egg. Optional yogurt adds milk and toast usually adds wheat. Check accompaniments to match dietary needs. Keep refrigerated food at 4°C/40°F or below. Use clean utensils when checking cooked food.

Food safety reference: USDA safe cooking temperatures. For chilling and reheating guidance, see USDA leftovers guidance.

Find another meal in the complete recipe index. If a quantity or step needs clarification, use the contact page and include the recipe name, substitutions and what happened.