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Potato Egg casserole

Potato egg skillet is one of the one pot meal ideas that you are going to love. This is great for brunch, lunch or even dinner table.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch, meatless
Cuisine: Middle East
Servings: 4 servings
Calories: 329kcal
Author: Amira

Ingredients

  • 3 Tablespoon olive oil.
  • 2 cups potato peeled and diced.
  • 1/2 cup onion diced.
  • 1/2 cup bell pepper diced.
  • 1 14.5 oz can diced tomato*.
  • salt and pepper to taste.
  • 4 Large Eggs.
  • 1 cup grated 4 cheese.

Optional and highly recommended:

  • 1 medium Jalapeno.
  • 1 teaspoon Za’atar.

Instructions

  • Heat oven to 350F.
  • In a skillet over medium heat-high, add oil then add potato and stir until it starts to be golden for approximately 8 minutes.
  • Add diced onion, bell pepper and stir for a couple of minutes.
  • Add the tomato, salt and pepper then stir to combine.
  • Simmer for another 5 minutes then turn off the heat.
  • Make 4 dents in the mixture using a wooden spoon. Crack an egg into each dent.
  • Arrange jalapeño around the eggs. Then sprinkle top with cheese.
  • Pop in the oven and bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
  • Serve with some pita bread.
  • Enjoy!!

Notes

I’ve used fire roasted one, but you choose what you like. You can also use fresh diced tomato.
Nutrition Facts
Potato Egg casserole
Amount Per Serving
Calories 329 Calories from Fat 180
% Daily Value*
Fat 20g31%
Cholesterol 201mg67%
Sodium 335.2mg15%
Carbohydrates 19.8g7%
Fiber 3.2g13%
Sugar 5.3g6%
Protein 15.8g32%
Vitamin A 1340IU27%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 329kcal | Carbohydrates: 19.8g | Protein: 15.8g | Fat: 20g | Cholesterol: 201mg | Sodium: 335.2mg | Fiber: 3.2g | Sugar: 5.3g | Vitamin A: 1340IU