This hearty one-pan breakfast combines colorful vegetables, melted cheese, and crunchy tortilla chips for a satisfying morning meal that's perfect for feeding a crowd or enjoying a leisurely weekend breakfast.
Recipe Details
Ingredients
- 30ml olive oil
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium yellow onion, diced
- 1 medium zucchini, diced
- 200g cherry tomatoes, halved
- 3 cloves garlic cloves, minced
- 3g ground cumin
- 3g smoked paprika
- 5g kosher salt
- 2g freshly ground black pepper
- 6 large eggs
- 150g shredded Mexican cheese blend
- 60g tortilla chips, lightly crushed
- 30g fresh cilantro, chopped
- 3 stalks green onions, sliced
- 1 large ripe avocado, sliced
- 120ml salsa for serving
Instructions
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Preheat oven to 190°C (375°F). Heat 30ml olive oil in a large oven-safe skillet or cast iron pan over medium heat.
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Add 1 medium yellow onion and cook for 3-4 minutes until softened. Add 1 large red bell pepper and 1 large yellow bell pepper, cooking for another 4-5 minutes until peppers start to soften.
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Add 1 medium zucchini, 200g cherry tomatoes, and 3 cloves garlic cloves to the skillet. Season with 3g ground cumin, 3g smoked paprika, 5g kosher salt, and 2g freshly ground black pepper. Cook for 3-4 minutes until zucchini is tender and tomatoes start to release their juices.
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Using a spoon, create 6 small wells in the vegetable mixture. Crack 6 large eggs into each well, being careful not to break the yolks.
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Sprinkle 150g shredded Mexican cheese blend evenly over the vegetables and around the eggs. Scatter 60g tortilla chips over the top of the cheese.
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Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until egg whites are set but yolks are still slightly runny. For firmer yolks, bake an additional 2-3 minutes.
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Remove from oven and let cool for 2-3 minutes. Garnish with 30g fresh cilantro and 3 stalks green onions.
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Serve directly from the skillet with 1 large ripe avocado slices and 120ml salsa for serving on the side. Provide spoons and forks for easy serving.
Tips
Skillet Size: Use a 10-12 inch oven-safe skillet for best results. Cast iron works perfectly and helps create a slightly crispy bottom layer of vegetables.
Vegetable Prep: Cut all vegetables into similar-sized pieces (about 1/2-inch dice) to ensure even cooking. Pre-prep can be done the night before for quick morning assembly.
Egg Technique: Create distinct wells for the eggs by pushing vegetables aside with the back of a spoon. This helps contain the eggs and prevents them from spreading too much.
Cheese Choice: Mexican cheese blend works great, but you can substitute with cheddar, Monterey Jack, or even crumbled queso fresco for different flavor profiles.
Tortilla Chip Tips: Lightly crush the chips so they're not too large but still provide crunch. Avoid over-crushing into crumbs - you want some texture contrast.
Customization: This recipe is very flexible - add mushrooms, spinach, jalapeños, or any favorite breakfast vegetables. Just maintain the total volume for proper cooking.
Make-Ahead Strategy: Cook the vegetable base the night before and store in the refrigerator. In the morning, reheat in the skillet, add eggs and toppings, then bake.
Serving Variations: Serve with warm tortillas for breakfast tacos, or add a dollop of sour cream and hot sauce for extra indulgence.
Leftover Magic: Any leftover vegetables (without eggs) make excellent filling for breakfast burritos or quesadillas later in the week.