Spicy Southwestern Eggs
How about a wonderful egg dish that you can serve for breakfast with a slice of toast and a side of fresh fruit, or for brunch with some added meat choices? This skillet meal can do both. It’s also very healthful with all fresh vegetables, eggs and cheese. With some sausage, ham or chorizo, and a green salad, it can also be dinner.
We favor spicy, so I added a splash of Tabasco over the tomato layer, in addition to the sprinkle of red pepper flakes over the green pepper layer. If you prefer it not as spicy, you can omit the red pepper flakes, and cut down on the black pepper and Tabasco—but don’t eliminate the Tabasco completely. It adds a lot of flavor to the eggs.
Spicy Southwestern Eggs
Use a heavy 10” skillet, preferably cast iron
2 T olive oil
3 green onions, chopped
2 small potatoes, thinly sliced
3 tomatoes, diced
3 or 4 dashes of Tabasco sauce
½ green bell pepper, chopped
2 or 3 sprinkles of red pepper flakes
1 C white or yellow cheddar cheese, grated or shredded
4 eggs, slightly beaten
Salt and pepper to taste
3 T fresh parsley, minced
Topping: 2 slices cooked and crumbled bacon (optional)
Sauté onions in oil until soft. Add the potato layer across the top. Simmer a couple of minutes. Add the tomato layer and Tabasco and simmer a couple more minutes. Add the bell pepper layer and sprinkle with red pepper flakes. Cook another minute. By now the potatoes and bell pepper are tender. Pour the beaten eggs over the top. Sprinkle cheese and fresh parsley across the top. Simmer another minute until the eggs begin to set. If you choose the bacon topping, add it now.
Set broiler on high. Keeping an eye on it, place the pan under the broiler a minute or two to finish the eggs and melt the cheese. Remove from broiler and allow to stand a couple of minutes. Pour the coffee and you’re ready to eat.
LowDownCentral
in Southwestern Omelet
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