Eggs Your Way Recipe

Parboil the diced potatoes in salted boiling water for 6–7 minutes until just tender but not falling apart. Drain and let steam-dry while you prep other ingredients.

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add the chopped onion and cook 2–3 minutes until translucent. Add the diced red bell pepper and cook another 2 minutes.

Add the parboiled potatoes in an even layer. Let them sear without stirring for 3–4 minutes to develop a golden crust, then stir/turn and let brown on another side for 3–4 minutes.

Stir in the minced garlic, smoked paprika, cumin, crushed red pepper flakes, salt and black pepper. Cook 1–2 minutes more to toast the spices and coat the potatoes.

Taste and adjust seasoning. Stir in chopped parsley, remove from heat, and keep warm on low while you finish other components.

Heat a small skillet or the same skillet cleared to one side over medium-high heat. Add 1 tsp olive oil and when hot add the halved cherry tomatoes cut-side down.

Cook without moving for 2–3 minutes until the cut sides blister and caramelize, then season with a pinch of salt and pepper. Remove from heat and set aside.

If using Hempler's bacon: lay bacon slices in a cold skillet, then place over medium heat. Cook 6–8 minutes, turning occasionally, until crisped to your liking. Transfer to paper towel-lined plate.

If using Ulis chicken sausage: slice into 1/2" rounds. Heat 1 tsp oil in a skillet over medium-high. Add sausage and cook 3–4 minutes per side until nicely browned and cooked through. Transfer to plate and keep warm.

Fried / Sunny-side-up

Heat 1 tsp olive oil or 1/2 tbs butter in a nonstick skillet over medium-low. Crack eggs into a small bowl and gently slide into the pan. Cook 2–3 minutes until whites are set; for sunny-side, cover with a lid 30–60 seconds to set tops. Season with salt and pepper.

Over-easy / Over-medium

Follow frying method; when whites are set, carefully flip each egg and cook 10–30 seconds for over-easy or 45–60 seconds for over-medium. Season to taste.

Scrambled

Crack eggs into a bowl, whisk with a pinch of salt and 1 tbs milk or water. Melt 1/2 tbs butter in a nonstick skillet over medium-low. Pour eggs in and stir gently with a spatula, folding until soft curds form and eggs are just set. Remove from heat.

Poached

Bring a saucepan of water to a gentle simmer, add 1 tbs white vinegar (optional). Create a gentle whirlpool and slip in a cracked egg. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.

Toast your choice of bread slices until golden. Spread butter if desired.

On each plate, arrange a generous portion of Spanish-style breakfast potatoes, place blistered tomatoes to the side, add the bacon or chicken sausage, and top with eggs prepared to your preference.

Season with additional salt and pepper to taste, garnish with chopped parsley, and serve hot with hot sauce or salsa on the side.