Southwest Breakfast Bowl

• 1/4 cup canola oil
• 2 qt. red potatoes, chopped King Sooper's 5 lb For $1.88 thru 02/09
• 1 qt. red peppers, chopped
• 1 qt. zucchini, chopped
• 8 each scallions, chopped, divided
• 1 cup Bull's-Eye Bold Original Barbecue Sauce
• 16 each eggs, poached
• 1 cup Kraft Shredded Cheddar/Monterey Jack Blend Cheese

1. For each serving: Heat 1 tsp.
2. (5 mL) oil in large nonstick skillet on medium heat.
3. Add 1/2 cup (125 mL) potatoes; cover.
4. Cook 8 to 10 min.
5. or until almost tender.
6. Add 1/4 cup (50 mL) each peppers and zucchini; cook, covered, 3 to 5 min.
7. or until potatoes are tender and peppers are crisp-tender, stirring occasionally.
8. Stir in 1-1/2 Tbsp.
9. (25 mL) scallions and 1 Tbsp.
10. (15 mL) barbecue sauce; cook, uncovered, 1 min.
11. or until heated through, stirring occasionally.
12. Transfer mixture to serving bowl.
13. Top with 1 poached egg, 1 Tbsp.
14. (15 mL) cheese and 1-1/2 Tbsp.
15. (25 mL) of the remaining scallions.

canola oil, red potatoes, red peppers, zucchini, scallions, barbecue sauce, eggs, cheese

Taken from www.kraftrecipes.com/recipes/southwest-breakfast-bowl-144472.aspx (may not work)