Southwestern Poached Egg Skillet

Southwestern Poached Egg Skillet


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Give your breakfast skillet a Southwestern kick with this simple recipe. Prepare your eggs however you prefer and top off this delicious veggie blend.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 lb. red potatoes, peeled and cubed
  • 3 T. water
  • 2 T. olive oil
  • ½ C. onion, diced
  • ½ C. red bell pepper, chopped
  • 1 C. corn
  • 1 jalapeno pepper, diced
  • Salt and pepper to taste
  • 1 tsp. smoked paprika
  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • 1 tsp. crushed red pepper flakes
  • 4 eggs, poached

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Add potatoes and water to a microwave-safe dish and microwave for 5 minutes until tender. Drain and transfer to a skillet with oil, onion, bell pepper, corn, and jalapeno. Cook for 5 to 8 minutes as vegetables become tender and season with salt, pepper, paprika, chili powder, garlic powder, and red pepper flakes. Top with poached eggs (or scrambled) and serve.

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