This recipe was inspired by a trip to Sprouts market. We walked through the produce section, and they had an incredible display of colorful bell peppers. I turned and looked at Kevin and said, “I’m making breakfast potatoes this weekend”. When I think of breakfast potatoes, I think of the perfect side to an Eggs Benedict during a bottomless mimosa (bomos, as we call them) brunch. We were having a low-key weekend at home, so rather than creating an extravagant meal I decided to have to clean minimal dishes and created this skillet recipe. The best part is that they all cook in the same vessel!
A note here is that Kevin likes the flavor of bell peppers, but doesn’t want to take a bite of one (that’s how I am with onions – which is why we use a lot of shallots in our cooking!). So, I sauteed the bell peppers in large chunks to ensure they wouldn’t make it to his plate. More for me!
We both absolutely loved this recipe and served it in large pasta bowls so that the egg yolk could soak into the other ingredients. It proved to be a tasty dish which was enjoyed with one of Kevin’s bloody marys (more on those in a future post).
Enjoy!
Eggs & Bacon Brunch Skillet
Equipment
- 1 Cast Iron Skillet
Ingredients
- 4 slices bacon (preferably thick-sliced from the grocery store butcher)
- 2 Yukon gold potatoes
- 1 Red bell pepper
- 1/2 cup diced shallot
- Smoked Paprika (to taste)
- Cayenne Pepper (to taste)
- Dried Parsley (to taste)
- Salt & Pepper (to taste)
Instructions
- Cook bacon in cast iron skillet. When done, remove and set aside. After bacon has cooled, dice into small bites.
- Dice bell pepper and shallot and saute in bacon grease until tender.
- Dice potatoes into small ½ inch pieces. Add to bell pepper and shallots in cast iron. Season with spices to taste. Cook until fork tender.
- Preheat oven to 400 degrees. Make 4 pockets in the potatoes and crack one egg into each. Bake for 8 minutes or until egg whites are set and yolks jiggle.
- Remove from oven and top with bacon and parsley.
- Serve hot!