Sundays are all about food as far as I’m concerned and when I wake up in the morning I’m thinking about breakfast in bed. I want something hearty and filling that’s easy to cook, and this Sunday Morning Breakfast Skillet is just that!
The great thing about this recipe is that it’s a shove it all in the pan job done kind of thing. You can use any meats and veggies you have about the kitchen, it’s a great way to use up leftovers too! I’ve listed the ingredients I tend to use but you really can mix and match here!
Best eaten in bed in your pj’s, with a mug of hot coffee and trashy tv on. If you’ve got any fresh bread lying around, tear it off in chunks to dunk straight in the pan!
It’s the ultimate anti-hangover breakfast, and I challenge anyone to dislike this!
Sunday Morning Breakfast Skillet
Serves 2 generously, 30 minutes.
1 baking potato/sweet potato
1/2 an onion
2 garlic cloves
2 slices of bacon
1/2 tin of passata
1 tin of beans
1 handful of mushrooms
1 tsp paprika
1 tsp cumin
1 tsp chilli powder
1/2 tsp mixed herbs
Salt and pepper to taste
1 handful of cherry tomatoes
Chop your potato into thin, small pieces, and bring to the boil on the hob. Once soft, transfer to a hot pan with a splash of olive oil, and fry with bacon, mushrooms, onion and garlic until slightly crispy on the edges. Add your herbs and spices and mix well, before adding your beans and passata. Stir again, before making two small holes in the mix, to crack your eggs into. Place the pan under the grill and cook on high for 7-8 minutes until your eggs are fully cooked.
Serve with fresh avocado and tomatoes.
Don’t be afraid to mix and match ingredients, swap bacon for chorizo, mushrooms for peppers, skip the beans and add extra tomato sauce if your not a fan. This recipe still tastes great even if you’re missing any one of the ingredients!