Egg with Country Potatoes and Vegetables

Oct 10, 2009

Breakfast is my favorite meal of the day and on weekends I like my eggs and country potatoes. This time I decided to add vegetables in my potatoes to give it more flavor and color. I had tomatoes, corn, and bell pepper in the fridge so I used them. Onions would be good as well to give it a sweet taste. Use what you like for this easy dish. Top it with sunny side egg and your breakfast is complete. There's just something about egg yolk running down the potatoes that give it another dimension to the dish. In any case, eggs go well with everything and they are good for you. I saw Bourdain earlier this week and he had a nice piece of steak with egg on top for dinner and it was to die for. It does melt in your mouth like butter.

Ingredients:
2 eggs
1 ear of corn, kernels separated from the cob
1/2 bell pepper, julienne
1 clove of garlic, minced
1 medium size tomato, diced
2 tbs of olive oil
pinch of paprika
pinch of chili powder
salt and pepper to taste

Directions:
In a medium pan, heat olive oil, add garlic and saute until golden. Add potatoes and cook until al dente. Add bell pepper, corn, and tomatoes, and saute.
In in a frying pan, spray pan with olive oil. Cook egg sunny side up or over easy depending on preference. You may also poach the eggs if desired.
Place vegetables on the bottom of the plate, and place egg on top.