Ingredients
4 medium Yukon gold potatoes (or sweet potatoes)
6 large eggs
1 red bell pepper, diced
1 small onion, chopped
1 cup shredded cheddar cheese (or halal-certified cheese)
1 tbsp olive oil (or halal cooking oil)
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika (or chili powder)
1/4 tsp garlic powder
1/4 tsp cumin
Fresh cilantro or parsley for garnish (optional)
Instructions
Preheat oven to 275°F (140°C)
Dice potatoes into 1/2-inch cubes and toss with olive oil, salt, pepper, smoked paprika, and garlic powder
Heat a large oven-safe skillet over medium heat, add potatoes and sauté 5 minutes
Transfer skillet to oven, roast potatoes 15 minutes until golden and tender
Meanwhile, chop bell pepper and onion, sauté 3-5 minutes in the same pan until softened
Adjust oven to 350°F (180°C), make a well in the center of the potatoes and vegetables
Crack eggs into the well and gently push eggs into the mixture for even cooking
Sprinkle cheese on top, cover with a cake pan, and continue roasting 10-12 minutes until eggs are set
Remove from oven, garnish with fresh herbs, and serve
Notes
For meal prep, store in airtight containers and reheat at 300°F (150°C) for 10-15 minutes
Use collard greens or spinach as alternative greens
Swap cheese with crumbled halal feta for lower glycemic version
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Roasting/Coating
- Cuisine: American
- Diet: Halal option available
Nutrition
- Serving Size: 1 skillet portion
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 300mg