Description
Spicy roasted potatoes with a fresh sunny side up egg—just perfect for breakfast. You’ll love how flavorful and easy this dish is to make.
Ingredients
- 5 cups Cubed Russet Potatoes, Peeled, 1-inch Size
- 1-½ cup Chopped Baby Bell Peppers, 1-inch Size
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Lightly Dried Basil
- 4 Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 1 teaspoon Lightly Dried Chili Peppers
- 4 Eggs
Preparation
Preheat oven to 375ºF.
Toss potatoes, peppers and garlic in a bowl. Set aside.
In a bowl, add all the spices, herbs, oil, garlic, and chili peppers. Whisk until well combined. Add mixture to the potatoes and bell peppers and toss until thoroughly covered.
Spread on a baking sheet and place in the oven. Roast for 30 minutes or until potatoes are nice and brown.
Cook eggs how you like them—I suggest sunny side up so that the yummy yolk can coat the potatoes and combine with all of the roasted goodness and make a delicious sauce.
Plate potatoes and eggs together in a bowl. Finish with fresh parsley and a couple dashes of Tapatio or your favorite hot sauce. Enjoy!
