North African Spiced Egg and Potato Bake

A flavorful and satisfying one-pan bake with tender potatoes, sweet bell peppers, and savory eggs infused with aromatic spices, topped with a blend of cheese and baked until set.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 10
• Cuisine: African
• Difficulty: Medium
• Cost: $1.24/serving

Dietary

• High-Protein

Tags

• one-pot
• bake
• savory
• comfort food
• healthy

Ingredients

• 2 tablespoon olive oil
• 1.5 pound Yukon Gold potatoes (peeled and diced)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 14.5 ounce diced tomatoes (undrained)
• 8 eggs
• 0.5 cup milk
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup fresh cilantro (chopped)
• 0.5 cup white rice (cooked, for serving)

Instructions

1. Preheat oven to 375°F. In a large, oven-safe skillet (cast iron works well), heat 2 tablespoons olive oil over medium heat. Add diced Yukon Gold potatoes and cook, stirring occasionally, for 10-12 minutes, until lightly browned and starting to soften.
2. Add diced yellow onion, red bell pepper, and green bell pepper to the skillet. Cook for another 5-7 minutes until vegetables are tender-crisp.
3. Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
4. Add undrained diced tomatoes to the skillet, bring to a simmer, and cook for 3-5 minutes, allowing flavors to meld.
5. In a medium bowl, whisk together 8 large eggs and 1/2 cup milk. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Pour the egg mixture evenly over the vegetable and potato mixture in the skillet. Sprinkle with shredded Monterey Jack cheese.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly.
8. Remove from oven and let stand for a few minutes before slicing into portions. Serve warm, topped with chopped fresh cilantro if desired, alongside cooked white rice.

Notes

Leftovers are excellent for breakfast or dinner throughout the week. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 480
• Protein: 24.5 g
• Carbohydrates: 44.8 g
• Fat: 23.1 g
• Fiber: 6.8 g
• Sodium: 820 mg
• Saturated Fat: 8.7 g
• Sugar: 7.3 g
• Cholesterol: 340 mg