Introduction

That morning began like no other. Before my alarm could buzz, my dog was already wide awake—paws scratching insistently at the back door, tail thumping with urgency. Bleary-eyed and curious, I followed him outside to a cool sunrise that smelled like fresh grass and new beginnings.
When we came back in, I knew sleep was over—but inspiration had arrived. That restless energy turned into a hearty, comforting breakfast skillet that’s now a staple in my kitchen. This recipe is perfect for slow mornings, hungry households, and anyone who believes the best meals often start with a little chaos.

Ingredients

2 tablespoons olive oil or butter

1 medium potato, diced small

½ onion, finely chopped

1 bell pepper, diced (any color)

2 cloves garlic, minced

2 eggs

½ cup cooked sausage or mushrooms (optional)

Salt and black pepper to taste

½ teaspoon smoked paprika

Fresh herbs (parsley or chives) for garnish

Instructions

Heat olive oil or butter in a skillet over medium heat.

Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender.

Stir in onions and bell peppers; cook for another 3–4 minutes until softened.

Add garlic and smoked paprika, cooking for 30 seconds until fragrant.

If using sausage or mushrooms, stir them in and heat through.

Create two small wells in the skillet and crack an egg into each.

Cover the skillet and cook until egg whites are set but yolks remain slightly runny.

Season with salt and pepper, garnish with fresh herbs, and serve immediately.

Serving and Storage Tips

Serve straight from the skillet with toasted bread or fresh fruit.

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days in the refrigerator.

Reheat gently on the stovetop to preserve texture.

Variations