Egg and Potato Breakfast Skillet
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.
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
Calories: 238kcalCarbohydrates: 53gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 0.3mgSodium: 304mgPotassium: 1388mgFiber: 8gSugar: 10gVitamin A: 737IUVitamin C: 66mgCalcium: 112mgIron: 4mg
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