This is one of those using-up-leftovers recipes that turned out better than expected. Of course it can be served for breakfast but it didn’t feel like I was having breakfast for dinner (like when you make pancakes at night) – it was just good. I had some leftover boiled new potatoes and tomato and red onion salad – that’s how it started. This is how it ended up:
- 6 new potatoes, cooked and sliced
- 1/2 sweet red pepper, diced
- 2 Tablespoons red onion, diced
- 1 cup yellow and red grape tomatoes, halved
- 1 Tablespoon garlic-infused olive oil
- 2 Tablespoons unsalted butter
- 4 springs parsley, torn
- 5 Thai basil leaves, torn
- 4 chives, torn
- 2 eggs
- 1 slice provolone cheese, halved (optional)
- sea salt and cracked black pepper
Heat an enameled cast iron skillet at medium, and add the oil, then the butter. Add the potatoes, the red pepper, and the onion and cook, stirring frequently until the potatoes are nice and brown about 5-7 minutes. Sprinkle generously with salt and pepper (or to taste). Add the tomatoes, and then the parsley and basil. Turn down the heat a little and add the chives. After a couple of minutes, when the tomatoes are cooked but not falling apart, divide the mixture between two dinner plates, and top with the cheese.
Put a little more butter in the pan, and crack the eggs into it. (Some people prefer their eggs “clean” and might want to use a separate pan for the eggs – not me.) Flip the eggs so they are over easy so that the whites are cooked and the yolks are still runny. Place one egg each on the serving place, right on top of the cheese. Serve immediately.
On the side: a glass of dry white wine or a grapefruit juice/citrus vodka/agave/seltzer cocktail.