Southwestern Breakfast Bowl
Heat a large non-stick frying pan over medium. Add oil, potatoes, bell pepper and zucchini. Stir to combine. Cook, covered and stirring occasionally, until vegetables are tender-crisp, about 12 to 15 minutes.
Meanwhile, fill a medium saucepan halfway with water and set over medium-high. Bring to a boil, then reduce heat to medium-low. Break eggs, one at a time, into a small bowl. Holding bowl close to water’s surface, gently slip eggs, one at a time, into water. Cook until whites are completely set and yolks begin to thicken but do not become firm, about 5 minutes. Use a slotted spoon to lift out eggs and set on a paper towel-lined plate.
Stir barbecue sauce and half of green onions into vegetables. Cook, stirring occasionally, until heated through, about 2 minutes.
Divide vegetables amongst bowls. Top with eggs, cheese and remaining green onions.
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Last updated: July 19th, 2021
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