Southwest Breakfast Bowl

1. 1

   For each serving: Heat 1 tsp.

2. 2

   (5 mL) oil in large nonstick skillet on medium heat.

3. 3

   Add 1/2 cup (125 mL) potatoes; cover.

4. 4

   Cook 8 to 10 min.

5. 5

   or until almost tender.

6. 6

   Add 1/4 cup (50 mL) each peppers and zucchini; cook, covered, 3 to 5 min.

7. 7

   or until potatoes are tender and peppers are crisp-tender, stirring occasionally.

8. 8

   Stir in 1-1/2 Tbsp.

9. 9

   (25 mL) scallions and 1 Tbsp.

10. 10

    (15 mL) barbecue sauce; cook, uncovered, 1 min.

11. 11

    or until heated through, stirring occasionally.

12. 12

    Transfer mixture to serving bowl.

13. 13

    Top with 1 poached egg, 1 Tbsp.

14. 14

    (15 mL) cheese and 1-1/2 Tbsp.

15. 15

    (25 mL) of the remaining scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.