Italian Pepper Potatoes and Eggs
Bring the vibrant flavors of Italy to your table with this hearty and satisfying recipe for Italian Pepper Potatoes and Eggs. This one-skillet dish combines golden, crispy Russet potatoes with sweet red and green bell peppers, aromatic garlic, and a blend of paprika and dried oregano for a Mediterranean-inspired flavor profile. Topped with perfectly cooked eggs nestled into the savory mixture, this dish is a comforting balance of textures and rich flavors. Ready in just 40 minutes, it’s an ideal choice for breakfast, brunch, or a quick weeknight dinner. Garnished with fresh parsley for a burst of freshness, this rustic meal pairs beautifully with crusty bread to mop up the irresistible yolk and vibrant sauce. Simple, wholesome, and utterly delicious, it’s a meal the whole family will love!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 large Red bell pepper
- 1 large Green bell pepper
- 3 small Garlic cloves
- 1 medium Yellow onion
- 4 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the potatoes, then dice them into bite-sized cubes (about 1/2 inch).
Thinly slice the red and green bell peppers, and dice the yellow onion. Mince the garlic cloves finely.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat.
Add the diced potatoes to the skillet. Sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 8-10 minutes, stirring occasionally, until they become crispy and golden on the outside. Remove the potatoes from the skillet and set them aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and garlic and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the sliced bell peppers to the skillet. Stir in the paprika, dried oregano, and chili flakes (if using). Cook for 5 minutes, stirring occasionally, until the peppers are softened.
Return the cooked potatoes to the skillet and toss them with the pepper mixture until well combined. Adjust seasoning with the remaining salt and black pepper, if needed.
Lower the heat to medium-low and create 4 small wells in the potato and pepper mixture.
Crack one egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).
Garnish the dish with freshly chopped parsley before serving.
Serve hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 290 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4179 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
