Description
This is one of my favorite breakfast dishes. It may take some patience and time, but it’s well worth it in my book! You can omit the egg and make it into a lunch or dinner topper for steak or chicken.. But I could eat it as is, at any time of the day.
Ingredients
- 1 Tablespoon Canola Oil
- 1 whole Small, Onion Halved And Thinly Sliced
- 1 whole Small, Bell Pepper, Any Color, Halved, Stem And Seeds Removed, And Thinly Sliced
- ½ whole Poblano Pepper, Deseeded And Thinly Sliced
- 1 clove Garlic, Chopped
- ¼ teaspoons Curry Powder
- ⅛ teaspoons Brown Sugar
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons (or To Taste) Salt
- ¼ teaspoons Or To Taste, Fresh Ground Pepper
- 1 Tablespoon Green Onion, Chopped
- 1 whole Egg, Fried Or Cooked As Desired
Preparation
Heat oil in a skillet over medium-high heat. Add onion and peppers. Stir fry for about 2 minutes, and turn the heat down to low to medium low and cook for about 20 minutes. Add the garlic, curry powder, brown sugar, red pepper flakes and some salt and pepper. Cook until nice and very dark brown (but not burned) about 20 more minutes (I say on heat on low, but it depends on your stove).
Taste at the end and add more salt and pepper to taste. Plate and top with you desired egg and chopped green onions. For cooking the egg, I moved everything over in the pan, cracked my egg into the space and fried my egg over-easy. That just means less stuff to wash and it adds a pretty yellow color to your egg.
