Perfect for a weekend brunch, a Mexican inspired one pan Eggs Fajita Breakfast Skillet.
It’s been one month here in California. I arrived here positive and feeling so prepared, but the next day I wanted to go back home.
Eggs Fajita Breakfast Skillet (gluten free, paleo-ish, healthy-ish)
- <b>skillet eggs</b>
- 1 tbsp avocado oil
- 1/2 green bell pepper sliced
- 2 organic sweet potatoes cubed
- 1/2 red bell pepper sliced
- 1 chipotle pepper chopped
- 1/2 medium onion sliced
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 3/4 tsp cumin powder
- 1/4 tsp black pepper
- salt to taste
- 4 organic eggs
- 1/4 cup to 1/2 cup sharp cheddar grated
- 1 avocado mashed and seasoned with salt and garlic powder to taste
- small handful fresh cilantro chopped
- 2 stalks scallions chopped
- Grab 2 sweet potatoes.</br></br>
- Cube them.</br></br>
- Heat a cast-iron skillet on medium heat, once hot, add oil and then the sweet potatoes. Cook the sweet for 5 minutes on medium heat until the potatoes slightly brown.</br></br>
- In the meantime, slice the red & green bell peppers, and onion.</br></br>
- Sweet potatoes are browned.</br></br>
- Once the sweet potatoes brown, lower heat to low-medium and cover with a lid and cook for 10 minutes.</br></br>
- Once the potatoes are done (keep the heat on low-medium). Add the bell peppers, onion, all the spices - garlic powder, cumin powder, chili powder, salt, black pepper and chipotle pepper. Stir and cook for 5-7 minutes.</br></br>
- In the meantime chop the scallions and cilantro, and grate some cheddar cheese.</br></br>
- Crack 4 eggs over the sweet potatoes and bell peppers.</br></br>
- Cover with a lid and cook on low heat for 5 minutes.</br></br>
- In the meantime mash an avocado and season with salt and garlic powder.</br></br>
- Eggs are done.</br></br>
- Top with cheddar cheese. The cheese will slowly melt.</br></br>
- Garnish with scallions and cilantro.</br></br>
- Finish off with avocado and serve with grain free chips. I like Siete Chips.</br></br>
DID YOU MAKE THIS RECIPE?
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