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.
The first two weeks were rough, I was all over the place. One day I was happy, the next day I was sad, one day I was excited, the next day I was moody. My poor hubby had to put up with all my tantrums.
Life here consists of sunset walks on the beach and grocery store hauls. Although I'm so grateful for this life, every now and then I miss the sounds of sirens and city life. I miss my family and friends. I miss home.
Despite being so far away, it's hard to dislike a place that offers so much beauty and serenity, and as a result everyone seems to be so friendly and happy.
Each sunset is uniquely beautiful and in fact some days are better than others. Furthermore, the weather has been great and I realize how lucky I am to be living in Southern California.
In retrospect, I feel silly for being so terrified moving out of the New York area, and more often than not, change can be a good thing.
And that pretty much sums up my month in SoCal. I'm leaving you with this delicious, healthy-ish, paleo-ish, gluten free Eggs Fajita Breakfast Skillet. Serve this delicious brunch dish with chips, or in a taco, or just as is.
Eggs Fajita Breakfast Skillet (gluten free, paleo-ish, healthy-ish)
Perfect for a weekend brunch, a Mexican inspired one pan Eggs Fajita Breakfast Skillet.Print Pin Rate
- <b>skillet eggs</b>
- 1 tablespoon avocado oil
- ½ green bell pepper, sliced
- 2 organic sweet potatoes, cubed
- ½ red bell pepper, sliced
- 1 chipotle pepper, chopped
- ½ medium onion, sliced
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¾ teaspoon cumin powder
- ¼ teaspoon black pepper
- salt to taste
- 4 organic eggs
- ¼ cup to ½ 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>
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Aysha Tayab-Ratsep says
Mmmm sounds so good and guilt-free! I'm going to try making this for a weekend brunch.
Hi Aysha... That's awesome. Hope you love it. Feel free to send me a picture via Instagram DM/Tag. Let me know how it goes.
Such a great ?? dish I can’t wait to make this for my family for brunch
Thanks Jhiane. Hope you try it and love it. xoxo