Right now I am sitting on my new red couches as I type this and "Marley and Me" is on TV. Tell me this, is there anything as sad as when Marley dies? The music alone is enough to make you cry. I haven't read the book, but my husband has and he loved it. I need to read it. Wait, first I need to learn how to read and not fall asleep. I am so good at that. By the end of the day, I am spent, especially lately. You know, this whole pregnancy gig can make one quite tired.
Anyways, onto this delish dish. I saw a similar recipe in a cookbook and I had to make my own version. I used Yukon Gold potatoes because to me, they seem to get the most tender. And my addition of roasted red peppers was spot on. They paired well with the onions. And the eggs. Oh the eggs. Eggs just make everything better. I will admit that this isn't a quick breakfast. You have to gently saute the potatoes so they cook completely. The result of your patience is tender, creamy potatoes. Who doesn't want that?
2 Tbsp olive oil
3 cups chopped Yukon Gold potatoes, about 5 potatoes
1/2 red onion, chopped
1 1/2 tsp kosher salt
A few grinds black pepper
3/4 cup diced roasted red bell peppers
A small handful of chopped fresh parsley
Set the oven to 400 degrees.
In a large skillet over medium heat, preferably cast iron, add olive oil. Once the oil runs quickly in the pan, add the potatoes, onions, salt and pepper. Saute, stirring often, for 15 minutes, or until the potatoes are soft. Stir in the roasted red peppers and saute for an additional 2 minutes. Make 4 small wells in the potatoes and crack an egg into each of them. Put skillet in the oven and bake the eggs until they are soft-set, about 10 minutes. Garnish with chopped fresh parsley. Serve each serving with an egg and scoop of potatoes
Yields 4 servings.
Rookie's Notes: Few things are better than Tabasco on eggs. The only thing better or equal to that is Sriracha. Try both. So good.