This morning I thought I would make the breakfast of champions, aka home fries with peppers and onions along side loose scrambled eggs. Start with fresh ingredients: a seeded red pepper, 1/4 of a large onion and 5-6 small potatoes.
I am absolutely in love with yellow potatoes. They have a naturally richer, almost buttery taste and their skins are light and have no bitterness to them at all allowing you to leave them on without negatively impacting the taste of your dish.
Chop your potatoes, coat them in olive oil, add a little sea salt and fresh pepper and cook on medium heat for about 10 minutes. Chop your onion and red pepper while you wait for the potatoes to cook. Add in after they’ve had a chance to soften a bit.
Add more oil as needed to keep the potatoes from burning. Cook for another 5-10 minutes or until desired softness. To make the loose scrambled eggs, add a tbsp of olive oil to your pan, crack eggs into oil and allow to cook as you would for a normal fried egg, allowing the whites to solidify a bit. Then use a spoon to scramble the eggs in the skillet, cooking only enough to solidify the eggs. It makes a nice almost “over easy” style scrambled egg mix.
After plating your food add salt, pepper, oregano and basil to the eggs. This is one of those recipes that is simple and so darn good my husband and I don’t just eat it, we devour it. Enjoy!