Tulo

Morning Skillet Eggs Recipe

Cooking the potatoes covered first steams them tender before they crisp, so they're cooked through by the time the eggs go in, and cracking the eggs directly into wells in the hot vegetables lets the whites set fast in the oven while the yolks stay jammy.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 2 tbsp olive oil
  • 1 lb Yukon gold potatoes, diced small
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups baby spinach
  • 6 large large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp fresh chives, chopped, for garnish

Nutrition per serving

Calories
288
Protein
16g
Carbs
15g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Heat the olive oil in a 10-inch oven-safe skillet (cast iron works well) over medium heat.
  3. 3Add the diced potatoes, season with half the salt and pepper, cover, and cook 12-15 minutes, stirring every few minutes, until fork-tender and lightly golden.
  4. 4Uncover, add the onion and bell pepper, and cook 5 minutes until softened.
  5. 5Stir in the garlic and smoked paprika and cook 30 seconds until fragrant.
  6. 6Add the spinach and stir just until wilted, about 1 minute. Season the vegetables with the remaining salt.
  7. 7Use the back of a spoon to make 6 shallow wells spaced evenly across the vegetable mixture, then crack an egg into each well.
  8. 8Scatter the cheddar around (not on top of) the eggs, then transfer the skillet to the oven.
  9. 9Bake 8-10 minutes, until the whites are fully set but the yolks still jiggle slightly when the pan is nudged.
  10. 10Remove from the oven, garnish with chives, and serve straight from the skillet.

Tips & variations

  • Swap the potatoes for an equal weight of diced sweet potato for a sweeter, faster-cooking version, they'll need closer to 10 minutes covered.
  • Brown 4 ounces of breakfast sausage or diced ham with the onion and pepper for a heartier version.
  • For firmer, fully set yolks, add 2-3 extra minutes in the oven and check at the 10-minute mark.
  • A shallow gratin dish works if a skillet isn't available, but the potatoes won't get as much color since there's no direct stovetop contact.

Storage & reheating

Refrigerate leftovers covered for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in 20-second bursts; the yolks will finish cooking through on reheating and won't stay jammy.

Tips from the Tulo kitchen

  • Space the egg wells evenly and toward the outer edge of the skillet, where the vegetables sit thinner, so the whites set at roughly the same rate as the center eggs.
  • Pulling eggs straight from the fridge and cracking them into a hot pan can shock them into cooking unevenly; letting them sit at room temperature for 10 minutes first helps them set more evenly.

FAQ

Can I make this ahead for the week?

The potato and vegetable base can be cooked up to 3 days ahead and refrigerated separately; reheat it in the skillet until sizzling before adding the eggs and baking.

Can I use frozen diced hash browns instead of fresh potatoes?

Yes. Skip the covered steaming step and cook them directly in the oil for about 8 minutes, stirring occasionally, since they're already partially cooked.

How do I keep the yolks runny instead of jammy?

Pull the skillet at the 8-minute mark, when the whites have just barely set around the edges of the yolk; carryover heat will firm them slightly more as they rest.

Is there a dairy-free version?

Leave out the cheddar or use a dairy-free shredded cheese alternative; the dish will lose some richness but the eggs and vegetables cook the same way.

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