Tex-Mex Fiesta Brunch

Sundays are lazy family days where no one wants to do much but enjoy each other's company and good food. This is how my one pot fiesta brunch began. This dish is so fast, easy to make and the best part is clean up is a breeze! Not only that this dish looks beautiful, tastes so good it feels like a fancy brunch and is filling. It is a sure crowd pleasing dish.

This dish is highly versatile. It can be made as healthy as you'd like. e.g substitute the potatoes for cauliflower. Also make it fun by adding bacon or cooked beans. I've used leftover meats from the week from a roast or shredded pork to the dish to make it more hearty. For some crunch we've also topped it off with crushed tortilla chips.Feel free to take it up a notch or down depending on your tastes.

12 inch oven proof skillet with lid

Serves 2-3 people

• 3 tablespoons olive oil
• 5 medium potatoes (any variety skin on or off) cut into 1 inch cubes
• 1/2 red onion, sliced
• 1/4 red bell pepper, sliced
• 3-4 garlic cloves, crushed
• 1 tsp cumin powder
• 1 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 4 scallions, sliced (white parts separated from the green)
• 8 stalks cilantro, chopped
• 4 eggs
• 4 slices cheddar cheese or 1/4 cup grated
• 1/2 medium tomato, small dice
• 1 avocado, diced
• 1/4 cup sour cream
• 2 tsp lemon juice
• lettuce, shredded (optional)

1. On a medium heat, warm your skillet with the olive oil
2. Add the potatoes and brown on all side. Season with about 1/2 tsp of salt
3. Using a paring knife ensure the potatoes are cooked. Takes about 20-25 minutes

1. Add the onions, scallion (white parts) and peppers to the potatoes.
2. Sprinkle with a little salt and saute
3. Saute for 2 minutes

1. Add the cumin, paprika, oregano and garlic to the pan
2. Saute for 30 seconds

1. Add the eggs on top of the potatoes
2. Season with salt and pepper
3. Cook for 2 minutes covered
4. Turn on the broiler

1. Add the cheese on top of the eggs

1. On the middle rack, melt the cheese under the broiler. About 1-2 minutes

1. Take the pan out of the broiler
2. Top with half the cilantro and scallion greens
3. Next add the tomatoes.
4. Add the avocado, sprinkle with the lemon juice and salt
5. Scoop the sour cream on top.
6. Spread the rest of the scallion greens and cilantro.

1. Serve this dish with chopped romaine or lettuce. (not pictured)
2. The runny yolk becomes a sauce in the dish