The first picture have 6 eggs and this 2nd picture have 4 egg and are not over crowding the pan so take a pick, Early morning egg breakfast that’s good for us today, utilizing my pocket garden’s herbs.
But for those with cholesterol issues, you can whip egg whites instead of these sunny side up eggs, that’s peeking out of the bed of rainbow colored starchy and non-starchy vegetables from Mother Earth. What are you waiting for? Let’s whip up this breakfast of champions!
2 sweet potatoes (washed/scrubbed/cubed)
4 shallots (sliced)
3 cloves garlic (minced)
6 organic eggs (washed)
1 each of red, yellow and green bell peppers (cubed)
1/4 tsp. red pepper flakes
1/2 green chili (minced)
1 tomatoes (chopped, not shown among the ingredients/added later)
3 Tbsp. olive oil (divided)
a handful of assorted fresh herbs from the garden (oregano, rosemary, scallions, basil and thyme)
1 cup cubed green papaya (not shown on the ingredients, added later)
1. Heat 2 tablespoon of oil in a huge saute pan in medium heat and saute sweet potatoes for 6 minutes stirring until half cooked and add the green papaya for 4 more minutes then add the remaining tablespoon of olive oil, then add garlic then shallots, minced green chilis, 1/4 tsp red pepper flakes, the chopped tomatoes and all the different chopped herbs except the basil, stirring to combine all the ingredients.
2. Add the tri-colored cubed bell peppers until slightly softens, stir well incorporating with all the vegetables in the pan.
3. Lower the heat then make 6 wells and break egg into each well. With the fork, sprinkle salt and then pepper into each egg, sprinkle the chopped scallions on top of the pan, turn the heat up and cover the pan and turn off the stove to cook the eggs by the steaming vegetables.
4. When about to eat, open the cover to check the eggs for doneness and sprinkle torn basil.
Served this today to my family and our friend, Sister Lilian who continues to visit us, checking the progress of my hubby post-op. All is well, and hoping for the same on your end.
As usual, Masarap!