Posts Tagged With: delicious

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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