Egg and Veggie Skillet


I am actually surprised that we’ve yet to cuddle up together in a virtual window seat over steaming mugs of tea to chat about eggs-ploring the egg-cellent world of eggs. Ok, it’s out of my system now, I promise no more awful eggy puns or to creep you out by suggesting we become internet BFFs who chat about food all day over mugs of tea, not that we couldn’t do that… I mean if you want to.

Now that that’s out of the way, let’s get onto the good stuff. Eggs people! Eggs are such a tasty and good-for-you healthy food that you can do so much with. So while this may be my first egg post, fair warning it will not be the last!


Before we go much further, let’s address what some of you are thinking. What about all the faaaaat in eggs, you know cholesterol? First let me say a big part of Paleo eating is to partake of lots of healthy fats. I’m not a scientist, but they say eating the right kinds of fats can keep you fuller longer and that the low fat craze most of us remember from the 80s and 90s can actually do more harm than good. Read more about that here. Also here’s a good place to read about the health benefits of eggs.

Now let’s get down to it. I first saw this recipe over at A fairly easy veggie and egg dish you can throw together for really any meal of the day. I like to make this for dinner and then take it to work the next day for lunch. Little Sis also loves this one and usually gobbles it down.

Now, I have a new veggie to gush about today, it is the lovely red bell pepper. Really all colors of bell pepper are delish in their own right but my heart belongs to the red ones. They are the sweetest and can be used in so many things. I’m also going to let you in on what I must always do after cutting a pepper in half.


Seriously, the kids crack up every time, ok so the kids weren’t around this time, don’t judge me. Moving on, this also calls for my favorite, zucchini, along with onions and diced tomato. Once these veggies are simmering nicely you create little wells in the skillet and crack eggs into them.



The end result is a tasty medley of sauteed veggies that pairs well with the creamy egg yolk. Hope you enjoy and let me know how you like your eggs.



Egg and Veggie Skillet


2 medium zucchini diced

1 onion diced

1 red bell pepper, diced into small pieces or sliced thin (for quicker cooking)

1 can diced tomatoes

2 tbsp. coconut oil (or your favorite healthy oil)

2-3 tsp paprika

1 tsp garlic powder or 1-2 tsp fresh chopped garlic

Salt to taste

6-8 eggs depending on size of skillet


Make sure you use a fairly large saucepan with a lid. Over medium high heat sauté onions in oil until almost soft, add zucchini and peppers cooking until all veggies are soft. Next, add the can of diced tomatoes (not drained) and cook until most of the liquid has evaporated. Next add the spices. Then reduce heat to medium and create a well in the veggies, one for each egg you plan to use. Crack eggs into wells, add a dash more salt over each egg, then cover and cook for 2-3 minutes until whites are set but yolks should still be somewhat runny. Remove them from the heat at this point and uncover or your yolks will continue to cook and really the creamy yolks are the best part of the whole meal. Enjoy!


Sandy Carpenter

Sandy Carpenter

Busy working Mom of two and wife of one. Trying to eat healthier so I feel better and convincing my family to do the same!

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