Description
A hearty and flavorful one-pot breakfast featuring potatoes, eggs, and cheese, perfect for busy mornings.
Ingredients
Scale
- 4 large potatoes, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 large eggs
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sliced avocado or jalapeño for serving
Instructions
- Prepare the potatoes: Begin by dicing the potatoes into small cubes.
- Cook the potatoes: In a large pot or skillet, heat the olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally until they are golden and fork-tender.
- Add the vegetables: Once the potatoes are cooked, add the chopped onion and bell peppers. Cook for an additional 5 minutes until the vegetables are softened.
- Season the mixture: Sprinkle in the cumin and chili powder. Stir well to combine and let it cook for another minute.
- Incorporate beans and eggs: Add the black beans to the pot, stirring until they are well mixed. Crack the eggs directly into the pot, stirring gently.
- Add cheese: Sprinkle the shredded cheese over the top. Cover the pot with a lid and reduce the heat to low. Cook for about 5-7 minutes, until the eggs are set and the cheese is melted.
- Garnish and serve: Remove from heat and garnish with fresh cilantro. Serve warm, topped with sliced avocado or jalapeño if desired.
Notes
This dish is perfect for leftovers, refrigerate in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 240mg