Veggies & Eggs Skillet

6 reviews

A one-pan veggie dish that works for breakfast, lunch or dinner! Yes, please!

Camille U.
Camille U.
Very easy

5 minutes

Prep time

22 minutes

Cook time

488 cal.

Per serving



Stovetop, Frying pan, Knife


Bell pepper (assorted)

Step 1

Wash the peppers are & remove the seeds. Thinly slice the peppers.

Red onion

Step 2

Peel, halve & thinly slice the onion.

Red onion
Olive oil

Step 3

Heat a drizzle of oil in a skillet over medium-high heat. Add the onions & sauté for 2-3 min.

Bell pepper (assorted)

Step 4

Add the peppers & cook for another 5 min, stirring frequently.

Tomato purée
Peas (canned)

Step 5

Stir in the tomato purée & peas. Season with salt & pepper. Cover & simmer for 10 min.


Step 6

Use a spoon to make a well for each egg in the sauce. Gently break an egg into each well & season with with salt & pepper.

Step 7

Reduce the heat to medium-low. Cover & cook the eggs for 3-4 min, or until cooked to your liking.

Parsley (fresh)

Step 8

Remove from the heat. Garnish with fresh parsley (optional). Enjoy!

Recipe tipHannah

Jazz up this recipe with crumbled feta! We love the tangy creamy cheese with this dish!

- Hannah, Food Editor

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy488 cal.
Fat28 g
Carbohydrates30 g
Protein24 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Veggies & Eggs Skillet" contains 488 Energy, 28 g of Fat, 30 g of Carbohydrates, 24 g of Protein, 12 g of Fiber.

6 reviews
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Veggies & Eggs Skillet