On a dreary Monday morning, Ryan and I like to spend these hours together drinking a fresh chemex of coffee to share, dancing around to music and prepping for yet another breakfast in our little home. We’ve been making this breakfast for months now, a little different each time dependent on which ingredients we have in our fridge but equal in quality and taste. It’s become such a staple in our weekly breakfast routine we’ve unofficially marked it as our signature dish.
- Eggs x2
- Fresh Kale
- Red, Purple and White Potatoes
- White Onion
- Bell Pepper (red or orange)
- Mushrooms (baby bell or shiitake)
- Tomatoes (optional)
- Chevre Goat Cheese Spread on Five Seed Bread (optional but recommended) (you can also do just a spread on the actual plate if you wan’t to avoid bread)
Set the oven to 400 degrees and graciously season the potatoes & tomatoes (if including) – we tend to season heavily with ararat spice which is a blending fenugreek leaves and seeds. With Ryan’s middle eastern influenced cooking experience, these spices are always incorporated somehow. Your potatoes and tomatoes will be slow roasting for about 20-25 minutes.
While your waiting for your potatoes and tomatoes to cook well, you’ll be prepping your vegetables to toss in a pan with olive oil and even more spices to add a plethora of flavor. Hold off to add the kale until you start the eggs due to how quick they cook. While your veggies are cooking, you can begin in another pan starting your sunny-side eggs on a medium-high heat, letting them get firm but not burnt or crispy edged.
Check on your potatoes and tomatoes, you may add the potatoes to your big veggie stove top pan to let them stay warm and get mixed in well. Leave the tomatoes to the side until you’re ready to plate because they can get very mushy.
Pop down your small pieces of toast in the toaster while the eggs begin cooking as well. Add salt, cracked pepper and all those other good spices (shabazi, ararat) to top on your beautifully cooked egg.
Grab your favorite plate or bowl that matches your table set and start plating! We always add a drizzle of sriracha to help give the dish a balanced kick. And there you have it! This dish is mostly about timing everything well. Once you get a decent flow down you can experiment even further and personalize to your tastebuds.
Veggies in every breakfast dish forever n’ ever.