Crispy Potato & Capsicum Breakfast Skillet with Baked Eggs

Name: Crispy Potato & Capsicum Breakfast Skillet with Baked Eggs
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 350–400 g potatoes, thinly sliced into 2–3 mm rounds; 1 red capsicum, thinly sliced; ½ red onion, thinly sliced; 5 large eggs; 50–55 g pecorino, finely grated; 2–2½ tablespoons olive oil, divided; Sea salt, to taste; Cracked black pepper, to taste; 1 avocado, sliced, to serve; Lemon, optional, to serve with the avocado

Crispy golden potato, sweet capsicum and softened red onion form the base of this simple breakfast skillet, finished with pecorino and baked eggs. Serve with fresh avocado for a warm, satisfying breakfast or easy weekend brunch.

A breakfast skillet of crispy potato, capsicum and red onion with baked eggs and pecorino.

Potatoes cut thin and given real time in the pan are what make this skillet worth getting up for. Golden on both sides, they hold their crispness under sweet capsicum, softened red onion and eggs, with pecorino melting down through everything as it bakes. Fresh avocado alongside brings something cool and creamy against the heat of the pan. It comes to the table whole and everyone cuts their own wedge, which is how the best weekend breakfasts tend to go.

Prep: 10 min · Cook: 27 min · Serves: 4 · Cuisine: Australian · Category: Breakfast

Ingredients

Crispy Potato & Capsicum Breakfast Skillet

350–400 g potatoes, thinly sliced into 2–3 mm rounds
1 red capsicum, thinly sliced
½ red onion, thinly sliced
5 large eggs
50–55 g pecorino, finely grated
2–2½ tablespoons olive oil, divided
Sea salt, to taste
Cracked black pepper, to taste
1 avocado, sliced, to serve
Lemon, optional, to serve with the avocado

Method

Preheat the oven to 190°C fan-forced.
Thinly slice the potatoes into approximately 2–3 mm rounds. Thinly slice the capsicum and red onion.
Heat 1 tablespoon olive oil in a 24–26 cm oven-safe skillet over medium-high heat. Add the capsicum and red onion with a small pinch of salt. Cook for 3 to 4 minutes, until they have softened and sweated down a little. Transfer to a plate and set aside.
Add another 1–1½ tablespoons olive oil to the skillet. Arrange the potato slices across the base, allowing as much direct contact with the pan as possible.
Cook the potatoes for 6 minutes, or until deeply golden underneath. Turn and cook for a further 6 minutes on the second side.
Return the capsicum and onion to the skillet, arranging them over and between the potatoes without unnecessarily disturbing the crisp potato layer.
Add the eggs evenly across the skillet. Scatter over the pecorino and season with cracked black pepper and a small amount of sea salt.
Transfer the skillet to the oven. Bake until the egg whites are set and the yolks are cooked to your preference. For fully set yolks, allow approximately 11 minutes. Begin checking earlier if you prefer softer yolks.
Carefully loosen the edges and transfer the breakfast skillet whole to a large serving plate, if desired.
Slice into wedges and serve warm with fresh avocado alongside. Add a small squeeze of lemon over the avocado if using.

Serving Suggestion

Serve warm with sliced avocado alongside, the cool creaminess against the crisp potatoes, sweet capsicum and salty pecorino. A spoonful of Smoky Bacon Baked Beans on the side turns it into a proper weekend breakfast for a hungry table, and a light drizzle of Peri Peri Oil over the eggs adds warmth if you want a little heat. For another one-pan breakfast in the same spirit, the Baked Egg, Potato & Chorizo Breakfast Skillet is worth a look.

Make Ahead Notes

The capsicum and onion can be sliced ahead of time. For the best texture, slice and cook the potatoes immediately before assembling the skillet.

Storage Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or air fryer until warmed through. The potatoes will lose some crispness during refrigeration.

Notes

Keep the potato slices around 2–3 mm thick so they become tender in the centre while developing crisp, golden edges.

Cook the capsicum and onion first and remove them from the skillet before adding the potatoes. This prevents their moisture from steaming the potatoes while they brown.

Egg timing is deliberately flexible. Begin checking before 11 minutes for softer yolks; 11 minutes produced fully set yolks in testing.

An enamelled cast-iron skillet works particularly well here because the entire dish can move directly from the stovetop into the oven.

The Grace Table Tip

Let the skillet sit for a minute or two after it comes out of the oven before you cut it. The potato layer firms up just enough to lift out in clean wedges rather than breaking apart on the way to the plate.

Avocado is served fresh rather than baked with the eggs. Add it after cooking so it stays cool and creamy against the warm potato and egg skillet.