Posts Tagged With: breakfast

Huevos de Aji

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I was wanting something a little different for breakfast the other day so I looked through my large breakfast Pinterest Board the other morning. I found a spicy Arabic recipe but it used peppers I could never hope to find here, but it was my inspiration for a new creation. I had plenty of tomatoes that needed to be used before they went bad and tons of potatoes and eggs from dad’s farm and a jar of Aji peppers to add that spicy kick. And the bonus ingredient, pesto sauce, I bought at an artisan’s fair. I’m sure you could omit peppers or use ones that aren’t so spicy. Aji peppers are common around here but I can’t say I’ve ever seen them in the states. You could sub jalepeños, bell peppers, banana peppers or pepperoncinis (or any other favorite pepper). The outcome was a delicious, spicy breakfast dish I will keep with me forever. This summer, I recommend trying it with heirloom tomatoes and homemade pesto!

Huevos de Aji
Makes 2 Servings

1 medium potato
1 Tbsp olive oil
1Tbsp pesto
1/2 a small onion, finely diced
1 garlic clove, finely diced (you may omit this if pesto is garlicky enough for you)
1 Aji pepper (fresh or pickled) finely diced (increase or decrease amount of pepper or try different types of peppers to adjust heat to your liking)*
1 large tomato chopped
Salt and pepper, to taste
2 eggs

Scrub the potato, pierce a few times with a fork and then microwave for 2-3 minutes until slightly soft. Alternatively, you could use leftover baked potato. Chop the potato into bite-sized pieces.
Add the oil and pesto to a small nonstick pan (this would be perfect in a cast iron pan) over medium heat. Add onions and garlic and potatoes. Cook until the potatoes are slightly browned. Add the tomatoes and salt and pepper and stir. Cook for about a minute then press the mix down to a flat layer. Crack both eggs atop the mixture, being careful not to break the yolk. Cover the pan and allow the eggs to steam cook. Cook until the eggs are the desired consistency, about 3-5 minutes. Delicious served with pita bread, but really any type of bread would work. Try it with fresh basil or a little more pesto atop it.

*Removing the seeds and pith (soft spongy inner tissue)from the peppers helps to reduce the heat. Also, be careful after chopping peppers to not touch your eyes (or face). You think onions make you cry…

20140113-203628.jpgChopped Ingredients

20140113-203803.jpgSautée the potatoes, onion and garlic in the olive oil and pesto.

20140113-203912.jpgAdd the tomatoes and cook a minute longer.

20140113-203959.jpgCrack 2 eggs on top of the mixture and cover and steam until desired doneness. You can test the consistency by putting gentle pressure on the yolk.

20140113-204206.jpgServe with bread of your choice. I chose whole wheat pita bread.

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Categories: Food | Tags: , , , , , , , , | 1 Comment

La Vida de la Finca

20130921-211758.jpgIt was another fun day on the farm. I was up before everyone else. I enjoy my time curled up on the sofa with a hot cup of Ecuadorian coffee and wool shawl wrapped around me to warm me from the inside and out. I secretly hope for everyone else to sleep in so I can enjoy more alone time.

I made a delicious breakfast this morning. Hashbrowns with onions and Swiss chard with eggs baked atop. I’ll share the recipe at the end of the post. After breakfast E and I visited the bunnies. They seem to be getting used to us and appreciate the gifts we bring from the garden.

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The after photo was taken after eating the pretty half. The yolks broke on two of the eggs and that was the remaining half. I left the Swiss chard out of Cory’s since he’s not a fan of it.
After visiting the bunnies we joined Luzbia and her son, Elkin, on a walk down to a neighboring farm for some manure for the garden. Yes, it’s quite a glamorous life here. The kids rode in the wheelbarrow and Mathias and Canela came along too. Elkin made a tower of twigs and rocks and E hugged the dogs while Luzbia shoveled excrement into bags.
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After returning home we had some lunch. Miss P really enjoyed the spaghetti. What a mess but she’s eating like a champ! She devoured a mango this morning. I am liking baby led weaning/solids but it is tons more messy than feeding pureed baby food. I hope she ends up less picky than her sister who was fed the pureed stuff. Miss E passed out on the sofa watching Brave in Spanish for the millionth time.

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This evening as we all prepared for bed we found some interesting creatures. In one room there was another giant spider and a scorpion! In another there were two lizards. Luzbia said the lizards are not usually found here as they prefer warmer climates. Even as I type this, a fly flew onto my iPad! As Luzbia says,

“Es la vida de la finca.”

I hope there’s less bugs in the city!

La Finca Hashbrown Breakfast
3 cups of shredded potatoes
1/4 cup of minced onion
1 tsp of Italian seasoning (or seasoning blend of your choice-I actually used Monterey chicken seasoning)
1/3 cup grated Parmesan cheese
1 cup chopped Swiss chard (or you could use spinach or kale), optional
3 Tbsp butter
4 eggs
Salt and Pepper to taste

In a kitchen towel, squeeze the extra juice from the shredded potatoes. Mix the potatoes, onion, seasoning mix, cheese and 2 Tbsp of melted butter in a bowl. Add in the greens if desired.

Melt 1/2 a tablespoon of butter in a large nonstick skillet over medium high heat. Press the potato mixture down into the pan. Cook until brown on the bottom.

Slide the potato mixture onto a large plate then carefully invert onto another plate. Melt the remaining butter in the skillet than add the potato mixture back into the pan, uncooked side down. Make four indentations evenly spaced on the top of the potatoes. Crack an egg onto each indentation. Cover the skillet with a lid and cook until the underside is brown and the eggs are the desired consistency. Salt and pepper the eggs if desired.

You could also add meat like ham or cooked bacon to the mixture or try a different type of cheese. We ate ours with toast. Now I can’t wait until morning so I can eat the leftovers!

Categories: Ecuador | Tags: , , , , , , , , | Leave a comment

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