Southwest Eggs and Veggie Skillet – Meatless Recipe Contest Winner
Meatless meals are a great way to stretch your budget while still making hearty and flavorful dishes. On these days, I love to turn to eggs for protein. This recipe for “Southwest Eggs and Veggie Skillet” took top honors in our Meatless Meals Recipe Contest and it is sure to win raves with your family as well! It makes a great quick and easy weeknight meal and is also great for a leisurely weekend brunch.
Keep reading to see this winning recipe!
One of my favorite parts of this winning dish is the homemade Southwest seasoning. Sure, you could go out and buy a blend, but why not make your own!
Simply mix together 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon ground coriander, and 2 teaspoons ground red pepper. This blend is not only fantastic on vegetables and eggs, but it makes a great rub for chicken, fish or steaks!
Now, let’s hear from our winner, Cathy Wiechert!
Cathy says, “I actually created the recipe for my husband. He has some dietary issues, so we are counting carbs and trying to come up with healthier alternatives to the burgers and fries we are used to grabbing during the week. A while back, I saw a recipe in a magazine for an Israeli dish that used eggs poached in a tomato sauce. It looked so good, that I put my own spin on it by adding our favorite veggies and spicing it up so I could cut back on the salt. As a bonus, I only dirtied up one skillet!”
Southwest Eggs and Veggie Skillet (click here to print recipe)
1 lb Red Potatoes, cubed
3 Tbsp Water
2 Tbsp Olive Oil
1/2 cup Chopped Onion
1/2 cup Chopped Red or Yellow Bell Pepper
1 cup Fresh or Frozen Corn Kernels
1 Jalapeno Pepper, minced
1 (14.5 Oz) Can Petite Diced Tomatoes, drained (may use southwest flavored
2 tsp Southwest Seasoning *
1 tsp Kosher Salt
4 Large Eggs
Freshly Ground Pepper &/or Paprika, for garnish
Place potatoes in a microwave safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
Heat olive oil in a large skillet over medium/high heat. Add the potatoes, onion, bell pepper, corn, and jalapeño pepper and sauté 5-6 minutes, or until potatoes are browned and vegetables are softened. Add the drained tomatoes and seasonings and continue to cook for 2-3 minutes.
Reduce heat to low. Make 4 cavities in the mixture with a spoon. Break one egg into each cavity. Cover and cook for 8-10 minutes, or until the egg whites are set. Sprinkle with freshly ground pepper and/or paprika.
*Make your own Southwest seasoning by blending together 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon ground coriander, and 2 teaspoons ground red pepper. Store in an airtight container.
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