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The Very Best Scrambled Eggs with Spicy New Potatoes

August 29, 2013 By Jittery Cook 7 Comments

As kids, we looked forward to Sunday morning breakfast. My dad was the official scrambled egg chef. Aside from that and making salads, he had no culinary aspirations. His eggs were gently beaten so that the whites and yolks were almost combined, and he undercooked them just a tad—and overdid it on the butter. We thought his eggs were the very best.

These Spicy New Potatoes are perfect with good old scrambled eggs.

Spicy New Potatoes with the Very Best Potatoes

Spicy New Potatoes

  • 24 small new potatoes, halved, boiled with a little salt until soft
  • 1 T olive oil
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 1 t each turmeric powder, sea salt
  • 1 T paprika
  • freshly ground black pepper
  • 1-2 green peppers, chopped
  • 1 green chili, finely chopped, or 1/2 teaspoon chili powder or sauce
  • 1 can whole plum tomatoes, roughly chopped (juices included)

Sauté onions in olive oil until softened and browned. Add the garlic and sauté for an additional 1-2 minutes. Add the turmeric, paprika, salt and pepper. Cook for 1 minute, then add tomatoes, chili and green pepper and cook for 3 minutes. Mix in the potatoes and cook, covered on low, for 3 minutes. Serves 6.

Spicy New Potatoes with the Very Best Scrambled Eggs

The Very Best Scrambled Eggs

  • 1 T unsalted butter
  • 8 large eggs
  • 1/4 c milk
  • sea salt and freshly ground black pepper
  • 1/4 c chopped herbs: dill, parsley or chives

Use a fork to beat eggs, yolks, milk, salt, and pepper just until eggs are blended.

Melt butter in 10 inch nonstick pan over medium-high heat, then tilt to coat pan. Add egg mixture, and, using a rubber spatula, gently scrape it along the bottom of the pan to turn the eggs until the eggs no longer run into the clearing. Add herbs and immediately reduce heat to low. Cook, turning gently for 30 to 60 seconds longer until the eggs are just slightly wet. Serve immediately. Serves 4-5.

The Very Best Scrambled Eggs with Spicy New Potatoes Print Ready Recipe

Spicy New Potatoes with the Very Best Scrambled Eggs

Final notes:

  • I’m on a roll,—Caryn Roll that is. I found a good looking cauliflower recipe, credited to Dr. Joe Schwartz, on Caryn’s blog and adapted it to make this Spicy New Potato recipe. Thanks, everyone! Family gave two thumbs up—always a good sign!
  • The eggs were inspired by Cook’s Illustrated and my dad.
  • On a visit to the Monkland Street Festival last weekend, I stopped by Spice Station. I was blown away by the astonishingly delicious spice blends in dips, made with Sublime Flavors olive oil and balsamic vinegar. The Chimichurri was to DIE for! The owner of the spice store offers workshops and cooking classes at very reasonable rates. Now I know what I want for my birthday this year.
  • What’s fruity, creamy, savory or boozy?
Related articles
  • Über Spice Shop: Spice Station & the best Roast Veg Salad Ever (roastedmontreal.com)
  • 10 Egg Recipes for Brunch (realsimple.com)
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Comments

  1. jovinacooksitalian says

    August 29, 2013 at 2:29 pm

    Two foods I find difficult to resist: eggs and potatoes. Very appetizing recipe.

    Reply
    • Jittery Cook says

      August 29, 2013 at 4:29 pm

      Thanks Jovina. Comfort foods!

      Reply
  2. pamasaurus says

    August 31, 2013 at 2:02 pm

    Oh wow. This looks delicious!

    Reply
    • Jittery Cook says

      August 31, 2013 at 3:05 pm

      Hi Pamasaurus! Thanks. I’m on an egg kick. Good to hear from you!

      Reply
  3. ruth wirth says

    September 2, 2013 at 4:36 pm

    can you resend the mail with the man with tuban talking on a video.thanks ruth

    Reply
    • Jittery Cook says

      September 2, 2013 at 5:18 pm

      His name is Osho. He was an Indian philosopher, mystic, guru with a checkered past and a lasting legacy. After reading about him here: http://en.wikipedia.org/wiki/Osho_(Bhagwan_Shree_Rajneesh) I decided to omit his video.

      Reply
  4. Jueseppi B. says

    October 25, 2013 at 11:15 pm

    Reblogged this on The ObamaCrat™.

    Reply

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