Egg farmers would insist their offerings aren’t just for breakfast, but with some additional downtime over the summer, there’s an option to make breakfast more than just a quickie.
Conversely, these Eggs Cooked on Spicy Potatoes can be part of a brunch or a light supper.
Here, the eggs top a skillet dish of potatoes, onions and sweet peppers. Serve them alongside a nice green salad if going beyond breakfast.
Whatever the time of day, do enjoy.
Eggs Cooked on Spicy Potatoes
- 3 Tbsp. olive oil
- 1 onion, chopped
- 1 small sweet red pepper, thinly sliced
- 2 cloves garlic, minced
- 4 potatoes, cut into 1/4-inclh to 1/2-inch cubes
- 1/2 cup water
- 2 Tbsp. tomato paste
- 1/2 tsp. piri-piri or hot sauce
- 4 eggs
- Chopped fresh coriander or parsley
In large skillet, heat oil over medium heat; cook onion until wilted, about 5 minutes, stirring often.
Add red pepper; cook for 3 minutes, stirring occasionally.
Stir in garlic and potatoes, to coat with oil.
Stir together water, tomato paste and piri-piri; stir into potato mixture. Reduce heat, cover and cook until potatoes are tender, 20 to 25 minutes. Season with salt and pepper to taste.
Increase heat slightly. Break eggs, one at a time, into cup and slip into skillet on potato mixture, spacing evenly. Cover and cook until white is set, about 5 minutes. Sprinkle with coriander.