Mexican Breakfast Skillet

Happy Wednesday! Today’s post is a special one because it is my first collaboration. I am excited to share that I collaborated with Chef Krystina of Kouzounas Kitchen. Krystina is a passionate American-Greek chef who loves to share recipes. Currently, you can find her catering Greek food in the Northern California region or working her booth in Apple Hill. Chef Krystina makes her own unique spices and sells them online. Here is the link to shop her spices:

I fell in love with Krystina’s Organic Santorini Sunset Spice. It is a great multipurpose spice to use on vegetables, chicken, fish, potatoes, etc… My personal favorite is to season potatoes, especially breakfast potatoes.

I am featuring my third brunch dish this week, a Mexican Breakfast Skillet. Who doesn’t love a good breakfast skillet?! A delicious potato and pepper hash, fresh homemade pico de gallo, and two fried eggs on top is the perfect breakfast skillet! Krystina’s Organic Santorini Sunset Spice added the right amount of flavor to the potato and pepper hash I made. This was so easy to make and would be the perfect addition to your table for Mother’s Day coming up 😉 Please give this a try, I promise it will be your new favorite breakfast skillet to whip up!

Mexican Breakfast Skillet

Serves: 2


2 eggs

2-3 yukon gold potatoes, cut up into cubes

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 red onion, chopped

2-3 roma tomatoes, chopped

1 jalapeño pepper, (take the seeds out), chopped finely

Juice of 1 lime

1 tablespoon cilantro, chopped



2 tablespoons olive oil

1 1/2 teaspoons Organic Santorini Sunset Spice ( feel free to use your favorite vegetable or all purpose spice)


Peel potatoes and cut into cubes. Once you are done cutting up potatoes into cubes place in a bowl. Chop both peppers and place them in the same bowl as the potatoes. Season with a little salt, pepper and Krystina’s Organic Santorini Sunset Spice. Lastly, add 1 tablespoon of olive oil and stir your potato and pepper mixture. Next, grab a small bowl to prepare pico de gallo. Chop up tomatoes, red onion, jalapeño pepper and cilantro. Add all those ingredients to your small bowl. Add lime juice, salt and pepper and stir well. Set aside pico de gallo mixture. Heat a pan with a little oil and add your potato and pepper mixture. Cook until vegetables and potatoes are soft or for about 15 minutes. Heat a small frying pan with butter. Once your pan is hot add both eggs and cook them thoroughly. After the eggs are cooked carefully transfer them to your pan with potatoes and peppers. Add pico de gallo on top of skillet, garnish with any leftover jalapeño peppers, limes and cilantro. Enjoy!

Kouzounas Kitchen Social Links:






4 Comments Add yours

  1. I want to thank you so much koukla mou not only for the shoutout but for your generous heart! You are such a beautiful soul, full of light, and positive vibes. I wait for the day we meet, and we enjoy a freddo or frappe mazi while chowing down on spanakopita ha. Many big hugs to you for this post, and for enjoying the organic Santorini Sunset Spice. Hugs to you, Bobby, and Cooper.

    Liked by 1 person

    1. chefmare819 says:

      You are very welcome koukla mou! I look forward also to when we can finally meet in person too! You are so creative when it comes to creating spices and cooking! I can’t tell you how much I enjoy cooking with the Santorini Sunset Spice. Hugs to everyone there too!

      Liked by 1 person

      1. I very much look forward to meeting you too!! Thank you for sharing the love for my spices and teas. I am SO happy you enjoy the #1 Greek spice. 🙂 Big hugs


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