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Southwest Spice Green Chile Bowl

Dive into a vibrant world of flavors with this colorful bowl featuring green chiles, bell peppers, and eggs—a perfect dish for brunch or a hearty dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch, Dinner
Cuisine Mexican, Southwestern
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 1 cup diced russet potatoes Try sweet potatoes for added sweetness.
  • 1 medium red bell pepper, diced Any color bell pepper or diced jalapeños can be used.
  • 1 small red onion, diced Yellow or green onions can also be used.
  • 1 cup canned or roasted green chiles, drained and chopped Alternatives include jalapeños or bell peppers.
  • 1 cup cherry tomatoes, halved Diced regular tomatoes can also work.
  • 1 ripe avocado, sliced Consider guacamole for an alternative.

Main Ingredients

  • 8 large eggs Whisk with milk for fluffiness.
  • 2 tablespoons milk or dairy-free alternative Nut or soy milk works too.

Spices

  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon ground black pepper

Toppings

  • 1/2 cup shredded cheddar cheese or Monterey Jack Use dairy-free cheese for vegan option.
  • 1/4 cup sour cream or dairy-free alternative Greek yogurt works well too.
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil High-quality olive oil recommended.

Instructions
 

Cooking

  • Heat the olive oil in a large skillet over medium heat. Add diced potatoes, bell pepper, and onion. Cook for about 8-10 minutes until the potatoes are tender and lightly golden.
  • Stir in the green chiles and cherry tomatoes. Cook for another 3-4 minutes, allowing the tomatoes to soften.
  • In a bowl, whisk the eggs with milk, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
  • Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently and cook for about 5-7 minutes, or until the eggs are just set.
  • Sprinkle the shredded cheese over the top. Cover with a lid for 2-3 minutes, just until the cheese melts.
  • Spoon the warm mixture into bowls and top with sliced avocado, a dollop of sour cream, and fresh cilantro.
  • Enjoy while it’s hot.

Notes

Store leftovers in airtight containers in the refrigerator for up to three days. For freezing, keep in freezer-safe bags for up to three months. Thaw in the fridge overnight before reheating.
Keyword Brunch Ideas, Egg-based Dish, Healthy Bowl, Southwest Green Chile Bowl, Vegetable Recipe