Southwest Veggie Skillet Recipe

Prepare vegetables

Slice the bell peppers into thin 1/4-inch strips (aim for roughly 1/2 cup per color). Peel and thinly slice the red onion. If using fresh corn, cut kernels off the cob; if frozen, thaw and drain. Seed and finely dice the jalapeño if using, adjust amount to taste. Chop cilantro and set aside.

Sauté vegetables

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Add the sliced peppers and onion to the pan in an even layer. Sauté, stirring occasionally, until they begin to soften and the edges caramelize, about 6–8 minutes.

Add corn and jalapeño

Push the peppers to the edges of the skillet to create space in the center. Add the remaining 1/2 tablespoon olive oil if the pan looks dry. Add the corn and diced jalapeño and cook for another 2–3 minutes until the corn is warmed and begins to get a little color.

Season vegetables

Sprinkle the cumin, smoked paprika, chili powder, kosher salt, and black pepper over the vegetables. Stir to combine and cook for 30–60 seconds longer to bloom the spices. Taste and adjust seasoning if needed. Stir in chopped cilantro, reserving a pinch for garnish.

Create wells for eggs

Reduce heat to medium-low. Using the back of a spoon, make two shallow wells in the pepper mixture where the eggs will sit. If you prefer your eggs fried in more oil, make a small nonstick area in the pan by pushing vegetables aside and adding a splash of oil.

Cook eggs any style — Sunny side up or over-easy (fried)

Crack one egg into each well. For sunny-side-up: cover the skillet with a lid and cook 3–5 minutes, until whites are set but yolks are runny. For over-easy: cook uncovered about 2–3 minutes until whites set, gently flip each egg and cook 20–45 seconds more for a runny yolk. For over-medium/ hard, cook longer to desired doneness.

Optional cheese and finish

If using cheese, sprinkle it over the eggs and vegetables in the last 30–60 seconds of cooking and cover briefly to melt. Remove skillet from heat. Garnish with remaining cilantro and serve immediately with lime wedges to squeeze over the dish.

Serve the Southwest Veggie Skillet hot, two eggs atop the pepper medley. This recipe serves 1–2 depending on appetite and pairs well with warm tortillas, toast, or a side of black beans.