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NST kitchen · breakfast

Breakfast potato and pepper skillet with eggs

Golden potato cubes, sweet pepper and smoked paprika, with eggs cooked in little wells and cheddar melted over the top. A pan-to-table breakfast for two.

  • vegetarian
Prep (est.)
15 min
Cook (est.)
45 min
Total (est.)
60 min
Base servings
2
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Serving illustration of a potato and red-pepper breakfast skillet with four fully set eggs and melted cheddar.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Get everything ready

Ingredients

Original recipe: 2

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 2 servings.

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You will need

  • Kitchen scales and measuring spoons
  • Saucepan, hob and colander
  • 28 cm lidded frying pan
  • Knife, board, spatula and small bowl

Let's make it

The method

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0 of 6 steps marked

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  1. Step 1. Boil the potatoes

    Put the prepared potato cubes into a saucepan and cover with cold tap water. Bring to the boil, then simmer for 7–9 minutes until a knife enters with only a little resistance. Drain well and leave to steam dry for 2 minutes.

  2. Step 2. Soften the pepper and onion

    Heat the oil in the frying pan over a medium heat. Add the onion and red pepper and cook for about 7–8 minutes, stirring, until softened.

  3. Step 3. Brown the potatoes

    Add the drained potatoes, paprika, salt and black pepper. Cook for about 7–8 minutes, turning occasionally, until the potatoes are tender through and have some golden edges.

  4. Step 4. Add the eggs

    Make four wells. Crack each egg into a small bowl, then slide it into a well. Pour the measured water around the outer edge of the pan, cover and lower the heat. Wash hands and the bowl after contact with raw egg.

  5. Step 5. Set and finish

    Cook covered for about 6–8 minutes, or longer until both whites and yolks are firm. Scatter the cheddar around the eggs for the last minute and replace the lid until melted. Lift the lid away from your face to release steam.

  6. Step 6. Serve from the pan

    Divide the potatoes, peppers and eggs between two plates, using a spatula to lift each egg. Leave the hot pan on a heatproof surface, not directly on the table.

Make it work for you

Swaps & variations

  • Use yellow pepper instead of red at the same prepared weight.
  • Ordinary sweet paprika can replace smoked paprika for a milder flavour.
  • Replace cheddar with the same weight of vegetarian Red Leicester; do not omit the egg doneness check.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

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