Angela isn’t around to cook for me right now, so I’ve been trying my best to cook food that tastes good. Luckily, she took the time to walk me through a few things before she left. I’ve been putting my own twist on her recipes, but the majority of credit definitely goes to her.
This recipe is easy to make and is super delicious and nutritious. If you suck at cooking (like I kind of do), this is a meal even you can make.
This recipe is fairly basic. There are four main ingredients and five spices / herbs / seasonings. You also need two different oils for cooking.
- 5 eggs
- 4 red potatoes
- 4 scallions
- 1 bell pepper – red or orange
- Red pepper flakes
- Granulated garlic (or garlic powder)
- Olive oil
- Canola oil or Pam
I’d like to point out the granulated garlic. I didn’t even know this existed until I found it in our pantry. I’m really happy with it and would recommend it over garlic powder or salt.
In terms of equipment, you don’t need anything fancy: a spatula, a frying pan, a high-sided pan (with lid), and a bowl to dump everything in at the end.
Put both pans on the stove. Clean and dice the potatoes. When you’re almost done dicing the potatoes, turn the high sided pan on relatively high heat (7/10).
Put a tablespoon or two of olive oil in the pan – enough to mostly cover the bottom when you swirl the pan – and cover it. Finish dicing the potatoes. Once you’re done dicing, the pan and oil should be hot. To test, put a single potato piece in the oily part of the pan. It should sizzle.
Now, dump all the potatoes in the pan and season them. I don’t measure anything, I just use some of each of the things that are listed above. I find that experimenting until you find what works for you is best. Surprisingly, even though I’m not a fan of spicy food in general, I find myself dumping a ton of red pepper flakes in because I like the kick it gives the skillet.
After seasoning, cover the pan (so stuff doesn’t fly out) and then do that chef-y thing where they move the pan around in a vertical arc to get stuff to mix. It took me a while to figure it out, I’m sad to say, but it worked eventually. Keep the pan on high heat but make sure you do the aforementioned chef-y thing every 90 seconds or so to prevent burning.
Now, clean and dice the peppers and scallions. This should be a lot faster than the potatoes.
When done, put them in the pan with the potatoes and mix them. Turn the heat down (4/10) and let it simmer. You only need to mix every 120 seconds or so at this point.
Once the mixture has cooked for 5-6 minutes, turn the other pan on (6/10) and wait a minute, then spray with canola oil or Pam. Crack five eggs into the pan and let them get mostly done on the bottom. Don’t forget to keep mixing the potatoes. Once the bottom half of the eggs is all the way white, mix the potatoes one last time, turn off the heat to both pans, and flip the eggs.
Put the potato mixture in a big bowl and, after two minutes, put the eggs on top. The yolks should still be somewhat soft so you can mix it all together. If you’re feeling super daring, mix in 1/2 (or a full) avocado to add some extra richness. Here’s what my bowl ‘o skillet looks like:
I’d love to know if you try it! If I can make it, anyone can. It takes me about 20 minutes total now that I can chop everything reasonably fast, and I love the way it tastes.