Rating: 3.5 stars
110 Ratings
  • 5 star values: 30
  • 4 star values: 27
  • 3 star values: 31
  • 2 star values: 16
  • 1 star values: 6

Hold the toast this a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.

Heath Goldman

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.

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  • Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions.

  • Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.

  • Top with the avocados, lime juice, and cilantro.

Nutrition Facts

369 calories; fat 27g; saturated fat 5g; cholesterol 186mg; sodium 819mg; protein 11g; carbohydrates 27g; sugars 4g; fiber 9g; iron 3mg; calcium 67mg.
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