Cayenne Blend Olive Oil Breakfast Skillet with Eggs and Potatoes

Golden potatoes, sweet bell pepper, onion, and softly set eggs make this skillet feel hearty and satisfying from the first bite. A finishing drizzle of Cayenne Pepper Infused Olive Oil brings bright heat, savory depth, and a lively pepper finish that wakes up every forkful. It’s an easy breakfast for a slow weekend morning, but it also fits right into brunch with friends or a cozy family breakfast.

Garden Infuzions

Cayenne Blend Olive Oil Breakfast Skillet with Eggs and Potatoes

Crisp potatoes, soft eggs, and sautéed peppers come together in one lively breakfast skillet finished with the bold kick of Cayenne Pepper Infused Olive Oil.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Breakfast, Brunch

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Cayenne Pepper Infused Olive Oil
• 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 6 large eggs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons water
• 1 tablespoon unsalted butter

Equipment

• 1 Cast Iron Skillet 10 to 12 inch skillet
• 1 Lid Fits the skillet for steaming the eggs
• 1 Cutting board For chopping vegetables
• 1 Chef Knife For prep work
• 1 Wooden spoon For stirring and serving

Method

 

Instructions

1. Heat 1 tablespoon of the Cayenne Pepper Infused Olive Oil in a large cast iron skillet over medium heat. Add the potatoes, salt, black pepper, garlic powder, and smoked paprika, then cook for 10 to 12 minutes, stirring occasionally, until the potatoes start to turn golden.
2. Add the onion, red bell pepper, and green bell pepper, then cook for 5 to 7 minutes more until the vegetables soften and the potatoes are tender.
3. Stir in the remaining tablespoon of Cayenne Pepper Infused Olive Oil and the butter so the skillet gets glossy and evenly coated.
4. Use a spoon to make 6 small wells in the potato mixture. Crack one egg into each well, then add the water to the skillet and cover with a lid.
5. Cook for 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your liking.
6. Remove from the heat, sprinkle with parsley, and serve hot from the skillet.

Notes

For crispier potatoes, keep the skillet uncovered while browning and resist stirring too often. If you want softer yolks, cover the pan a little longer before serving. The cayenne blend adds bold heat, so taste before adding any extra spice.

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Recipe Tips

Use a wide skillet so the potatoes have room to brown instead of steam. If the potatoes are taking longer than expected, add a splash of water and cover briefly to help them turn tender before uncovering to crisp again.

Serving Suggestions

Serve this skillet with warm toast, sliced avocado, or fresh fruit on the side. It also pairs nicely with hot sauce or extra chopped herbs for anyone who wants a little more punch at the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

Variations

Add diced ham, crumbled breakfast sausage, or sautéed mushrooms for a different take. You can also swap the bell pepper for poblano pepper or use sweet potatoes for a richer, earthier skillet.

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