Skillet Baked Eggs with Spicy Hash

Do you ever buy things because you simply find them too entirely cute to pass up?

I know many people who may say this about the $1 section at Target. I try to resist these type of urges because let's face it a lot of the time it is something you couldn't possibly have a real need for.

I love kitchen things (no surprise). I was walking in Marshall's one day and came across these four small yellow cast iron skillets. I fell in love right there. They were yellow and "personal-sized" and I just had to have them. And at about $5 each it was a no-brainer to me. 

I immediately started thinking of things I could make in them that would be perfect to serve from the skillets.

Individual souffle's, mini pizzas, cornbread topped chili, and of course I thought, baked eggs. So I came up with this dish because I have made something similar at a larger scale for weekend breakfasts with friends. I think I called it "eggs in a hash hole" but changed the name slightly for this presentation of the dish. 

I am eager to try desserts out in these cute little skillets next. Maybe some individual apple crumble or something of the like? Are you into this? I hope so. 

Skillet Baked Eggs with Spicy Hash

2 large eggs

2 cups cubed potatoes

1 small tomato, half diced and half sliced

1/2 cup diced onion

1/4 cup diced bell pepper

1/4 cup corn, thawed if frozen

1/2 cup black beans, rinsed

1/2 tsp cayenne pepper

1/4 tsp cumin

1/2 tsp garlic salt

1/4 tsp paprika

1/8 tsp dried Mexican oregano

2 Tbls olive oil

salt and pepper

Heat oil in nonstick skillet over medium high heat. Add onions and potatoes. Saute for approximately 5 minutes until potatoes become slightly tender. Add a splash of water and all of the spices. Saute for another minute or two. Add the corn, bell pepper, black beans and diced tomato. Saute for on minute more. Season with salt and pepper. 

Drizzle olive oil into 2 small cast iron skillets. Portion out the hash into your small cast iron skillets evenly. Create a well in the center of the hash. Crack one egg into each skillet. Garnish with fresh spinach leaves and sliced tomatoes. 

Bake in a 375 degree oven until the egg is set. Approximately 6 minutes. Carefully remove the skillets from the oven and let cool for a minute before server. Be careful...your skillet handles will be hot to the touch.