This breakfast dish can be made with your choice of fresh herbs, such as cilantro, parsley, sage, oregano, thyme, rosemary, basil, or chives. I used basil and sage for a little Italian twist. For a Mexican-inspired version, try cilantro and chives with salsa on top. For a Greek-inspired variation, use parsley and chives with a little feta cheese sprinkled over the top. Or simply have fun and create your own combination of herbs and toppings. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Season the thinly sliced potatoes with salt and freshly ground black pepper.
- Step 2
Heat olive oil in a hot skillet and fry the potatoes until golden and crispy.
- Step 3
In a heavy skillet, sauté the finely chopped onion in olive oil for about 2 minutes.
- Step 4
Add the red and green bell peppers and diced eggplant. Cook for another 3 minutes.
- Step 5
Add the diced tomato and cook, stirring occasionally, for 4–5 minutes.
- Step 6
Season the vegetables with salt and pepper and stir in the finely chopped fresh herbs.
- Step 7
Fry or poach the eggs separately.
- Step 8
Transfer the potatoes to serving plates. Spoon about 2 tablespoons of the vegetable mixture over the potatoes.
- Step 9
Place one egg on top of each serving and sprinkle with additional fresh herbs, if desire.
- Calories:347 kcal17%
- Protein:10 g20%
- Carbohydrates:32 g12%
- Sugar:3 g6%
- Salt:0.2 g3%
- Energy:1,452 kJ17%
- Fat:20 g29%
Eggs with Vegetables and Herbs is a Delights of Culinaria recipe built around Yellow Potatoes, Red Onion, Red Bell Pepper. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as breakfast and yields about 4 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
