OK. Now we’re talkin’ breakfast! Baby Lady loves fried eggs. She will eat them every opportunity she gets! She loves them for breakfast, lunch & dinner. She likes them on toast, as chilaquiles, on enchiladas, as a sandwich, etc. You name it, she likes it!
This dish actually came about when we were preparing several Thomas Keller recipes that we couldn’t eat for dinner that night. His recipes are incredibly time consuming, require elevated skills and just aren’t easy. Getting everything “just right” or as just right as possible is also rather nerve wracking! Cooking his dishes made me understand why it’s so expensive to eat at one of his restaurants and why he gets such rave reviews (he has impeccable technique and unbelievable insight and imagination). It also made me appreciate why I don’t cook professionally any more.
Having spent the bulk of the day cooking and cleaning in the kitchen, Baby Lady and I, both, were exhausted and hungry. Inasmuch as we couldn’t eat what we had been preparing all day (how wild is that?), the question became what to do for dinner. Unlike Baby Lady, I generally reserve eggs for breakfast and only eat them once a week (I grew up with an anti-cholesterol, eggs will kill you physician as a father). It disappoints Baby Lady that I don’t eat breakfast dishes in the evening. They are full of protein, relatively quick to prepare and very satisfying. Nevertheless, inasmuch as we had cooked some extra bacon from the quiche filling earlier, we had the start of a breakfast dish. We also had some mojo de ajo from the clams the previous night. We had loads of fresh mild peppers on the plants outside that needed to be harvested and cooked. To top it all off, Baby Lady had recently purchased some beautiful red and white baby potatoes at the market. So, much to Baby Lady’s delight, breakfast for dinner it was and boy was it good. Regardless of the time of day you like to eat your breakfast, you owe it to yourself to try this dish, especially if you have some mojo de ajo in the fridge. If you don’t have any mojo de ajo in the fridge, then make some. Regardless, MAKE THIS DISH!
- 4 eggs
- 6 slices of bacon
- 1.5 lbs red & white baby potatoes
- 1/2 large white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/3 cup mojo de ajo
- salt and pepper, to taste
Add 3 Tbsp of oil from mojo de ajo to a cast iron skillet over medium heat. Add onions
Now, add bell peppers
Add the potatoes, season with salt and pepper and toss to incorporate
Aren’t these pretty ? Now, cover the skillet and let cook for roughly 20 – 25 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan. After about 15 minutes, begin checking for doneness, i.e. put a toothpick in one of the potatoes – if it has no resistance and goes through, they are done.
While the potatoes are cooking, cook your bacon
When the potatoes are almost done, increase the heat to medium high and remove the cover. Add the mojo de ajo and stir to incorporate.
Cook over medium-high heat, stirring occasionally, until the potatoes are cooked through and they have begun to brown. Remove from heat.
Place potatoes in a serving dish.
Fry your eggs however you like them. Baby Lady likes hers over easy. I like mine sunny side up for aesthetic reasons. Place eggs on top of potatoes and put bacon on the side. Serve & enjoy!