Southwestern Ham and Egg Skillet
Start your day with a flavorful and satisfying Southwestern Ham and Egg Skillet, a one-pan wonder that’s perfect for breakfast or brunch. Packed with vibrant veggies like red and green bell peppers, hearty black beans, and savory diced ham, this dish is seasoned to perfection with bold spices like cumin, chili powder, and smoked paprika. The crowning touch? Perfectly cooked eggs nestled into the mix, topped with melty cheddar cheese and a sprinkle of fresh cilantro. Ready in under 40 minutes and designed to serve a family of four, this easy, protein-packed recipe is as nutritious as it is delicious. Add optional avocado slices and a squeeze of lime for a zesty twist, and enjoy a fuss-free meal that’s bursting with southwestern flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1.5 cups cooked ham, diced
- 3 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies (e.g., Rotel), drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 pieces large eggs
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 piece avocado, sliced (optional)
- 4 pieces lime wedges (optional)
Instructions
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced ham and minced garlic. Cook for another 2-3 minutes until the ham is heated through and garlic is fragrant.
Add the black beans, diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine and cook for 3-4 minutes to allow the flavors to meld.
Use the back of a spoon to make six small wells in the mixture. Crack one egg into each well.
Reduce the heat to low, cover the skillet with a lid, and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover again and cook for 1-2 minutes, until the cheese has melted.
Remove the skillet from heat and garnish with chopped cilantro. Add optional toppings like sliced avocado and lime wedges for extra flavor.
Serve immediately, spooning a portion of the hash and eggs onto each plate.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1443 mg | 481% | |
| Sodium | 7454 mg | 324% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 25.9 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1273 mg | 98% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3956 mg | 84% | |
*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.
