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Fiesta Egg Potato Breakfast Skillet for Clean Eating Mornings!

Ingredients

  • 4-5 medium-ish potatoes
  • 1 small yellow onion diced
  • 1 or 2 small jalapeño peppers minced
  • 2 Tbsps avocado oil or olive oil
  • sea salt and freshly ground black pepper to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder or 1 tsp freshly minced garlic
  • 1/2 tsp ground cumin
  • 4 slices nitrate-free bacon cooked and chopped
  • 6 farm fresh eggs
  • 4 green onions chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 cup sliced grape tomatoes
  • 1 ripe avocado diced
  • 1/4 cup fresh cheddar cheese - optional

Instructions

  • Dice potatoes into even 1 inch cubes.
  • Heat oil in a large skillet on medium/high heat.
  • Toss the potatoes, onion, and jalapenos (season with sea salt and pepper to taste + sprinkle with garlic powder, cumin, and smoked paprika Toss to coat potatoes well) in the hot oil for about 15-20 minutes until cooked through, and a little crispy.
  • Add cooked bacon, stir to combine.
  • VERY carefully break eggs on top of the potatoes, keeping eggs intact.
  • Lower heat to medium/low.
  • Cover pan with lid, and cook eggs to your desired doneness. Mine take about 6-8 minutes.
  • Sprinkle with fresh cilantro, green onion, chopped avocado, and sliced grape tomatoes, and cheese.
  • Serve immediately.