Hands-On Time
25 Mins
Total Time
25 Mins

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Top with the avocados, lime juice, and cilantro.

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