Hearty, comforting, and so easy to whip up, this Egg and Potato Breakfast Skillet is the perfect way to start your day! Crispy air-fried potatoes are tossed in a rich, spiced tomato sauce and finished with perfectly runny eggs cooked right in the pan.
It’s a one-pan wonder that’s packed with flavour and minimal effort—ideal for lazy weekend mornings or a quick, satisfying brunch. Top it off with crumbled feta and fresh chives for an extra flavour boost, and get ready to dig into a breakfast that’s simple, wholesome, and totally delicious!
Ingredients needed
This Egg and Potato Breakfast Skillet is the perfect combination of crispy potatoes, rich tomatoes, and runny eggs, all cooked together in one pan for an easy, hearty breakfast. Simple ingredients come together to create a dish that’s comforting, satisfying, and packed with flavour!
- Brushed Potato – Provides crispy, golden-brown bites that soak up all the delicious flavours. Cooking them in the air fryer ensures a crispy texture without extra oil.
- Paprika – Adds a warm, smoky depth that enhances the tomato sauce.
- Canned Tomatoes – The rich, tangy tomato base that brings everything together. Using canned tomatoes makes this a quick and effortless dish.
- Garlic & Onion – Essential aromatics that add savoury depth to the dish.
- Eggs – The creamy yolk adds richness, making the dish satisfying without the need for extra sauces.
Recipe tips & notes
For the perfect egg and potato breakfast skillet, follow these tips to get crispy potatoes, a rich sauce, and perfectly cooked eggs every time!
- Crisp up the potatoes – Air-frying gives them a golden crunch, but you can also pan-fry them in oil for 10–15 minutes if you don’t have an air fryer.
- Control the egg doneness – For runny yolks, remove the pan from heat once the whites are just set. For firmer yolks, cook with the lid on for an extra minute.
- Use a low simmer for the tomatoes – Cooking the sauce gently helps develop flavour without making it too watery.
- Don’t skip the lid! – Covering the pan traps steam, helping the eggs cook evenly without overcooking the bottom.
- Serve it fresh – This dish is best eaten straight away, while the eggs are soft and the potatoes are crispy.
Substitutions & additions
Want to customise your skillet? Here are some easy swaps and delicious add-ins to make it your own!
- Potato alternative – Swap the brushed potato for sweet potato or baby potatoes for a slightly different flavour and texture.
- Spice it up – Add a pinch of chilli flakes or cayenne pepper for some heat.
- Cheese lovers – Swap feta for cheddar or Parmesan or halloumi for extra richness.
- Extra protein – Stir in chorizo, cooked bacon, or crumbled sausage before adding the eggs.
- Add veggies – Sauté capsicum, mushrooms, or spinach along with the onions for a more filling dish.
How to make this recipe
This one-pan breakfast skillet comes together in just a few simple steps, making it an easy and satisfying way to start the day!
Step 1
Dice the potato and cook in an air fryer at 200°C for 20 minutes until crispy. Add a little oil and sauté the onion and garlic until soft and translucent. Stir in paprika and cook for 30 seconds.
Step 2
Pour in the canned tomatoes, season with salt and pepper, and let simmer on low heat for 2-3 minutes. Don’t allow cooking for too long; otherwise, the liquid will be reduced too much.
Step 3
Stir the crispy potatoes into the tomato sauce, ensuring they are well coated. Use a spoon to make two wells in the mixture.
Step 4
Crack an egg into each well, cover with a lid, and cook on very low heat until the egg whites are fully set.
Egg and Potato Breakfast Skillet
Ingredients
- 200 g Canned diced tomatoes
- 1 White washed potato
- 2 large Eggs
- 1 Garlic clove finely diced
- 1/2 Brown onion finely diced
- 1/2 tsp Paprika
- Salt and pepper to season
Optional Toppings
- Fresh chives
- Feta
Instructions
- Place diced potatoes in the air fryer at 200°C for 20 minutes until crispy and golden. Meanwhile, heat a small frying pan over medium heat.
- Add a little oil, then sauté onion and garlic until soft and translucent. Stir in paprika and cook for another 30 seconds until fragrant.
- Pour in the canned tomatoes, season with salt and pepper, and let simmer over low heat for 3 minutes to deepen the flavours.
- Stir the crispy potatoes into the tomato mixture, ensuring they are evenly coated. Make two wells in the sauce, large enough to hold the eggs.
- Crack an egg into each well, cover with a lid, and cook over very low heat until the egg whites turn opaque but the yolks are still slightly runny.
- Sprinkle with chopped chives and crumbled feta for extra flavour. Serve hot straight from the pan!
Nutrition
Storage & reheating
This dish is best enjoyed fresh, but if you need to store leftovers, here’s how:
Fridge Storage
- Store in an airtight container for up to 2 days.
- The eggs will firm up upon reheating, so it won’t have the same runny texture.
Reheating Instructions
- Stovetop: Heat in a covered pan over low heat for 5 minutes.
- Microwave: Heat in 30-second bursts until warm, but eggs may overcook.
Freezing
- Not recommended – The potatoes can become mushy, and the eggs won’t reheat well.
Recipe FAQs
Can I cook the potatoes without an air fryer?
Yes! Pan-fry them in a little oil over medium heat for 10–15 minutes, stirring occasionally, until crispy. You can also roast them in the oven at 200°C for 20–25 minutes.
How do I keep the eggs from overcooking?
Cook on very low heat with the lid on. Remove the pan as soon as the egg whites turn opaque for soft yolks.
Can I make this dish spicy?
Absolutely! Add chilli flakes, cayenne, or diced jalapeños to the tomato sauce for extra heat.
What’s the best way to serve this?
Serve it with crusty bread or warm pita to soak up the tomato sauce. For extra creaminess, top it with avocado or a drizzle of yoghurt.
Can I use fresh tomatoes instead of canned?
Yes! Use 2–3 diced fresh tomatoes and cook for an extra 5 minutes until they break down into a sauce.