Sep 13, 2010

Spanish-Style Breakfast Casserole

Spanish-Style Breakfast Casserole

Friday’s for junk food and Sunday’s for extensive breakfast at our house. My son loves long-lasting breakfasts! Dinner? Not so much, but a big breakfast is really his thing. From the time he was old enough, he’s been helping me cook up a storm, especially on Sunday morning. It’s our moment. Young as he is, he knows his way around the kitchen alright.

Here’s a recipe I threw together a few years ago, mainly when I wanted to get him accustomed to as many flavors as possible before the picky-eater phase would set in. It’s a simple, hearty and wholesome breakfast with an almost Spanish twist to it. It’s should easily get you through the morning.

I’m not using cheese for our casserole. So many flavors going on that I really don’t think it needs it. Plus, I try to keep it as healthy as possible, but by all means, be my guest and throw some cheese on top.


Ingredients:

1 pound potatoes
6 slices of bacon
1 bell pepper
1 large onion
2 tomatoes
handful black olives
sweet paprika powder (smoky)
2 garlic cloves
2 tbsp oil
3 eggs
parsley
pepper
salt

Optional: jalapeño


Directions:

Use potatoes that hold their shape. Wash and cube them and parboil them for 10 minutes in lightly salted water, until tender.Spanish-Style Breakfast Casserole

Slice the onion in half-quarts.
Spanish-Style Breakfast Casserole

Wash and slice the bell pepper in thin strips and grate the garlic.
Spanish-Style Breakfast Casserole

Cut the olives in half. Or in 4 when using large olives.
Spanish-Style Breakfast Casserole

Finely chop your tomatoes.
Spanish-Style Breakfast Casserole

This is optional, but I like a little kick to my casserole so I’ll chop a few slices red jalapeño. Not enough to get it flaming hot but enough to throw in a little heat.
Spanish-Style Breakfast Casserole 

Why I call this a Spanish-style casserole is because now and then I use chorizo instead of bacon. That along with the smoky paprika and olives creates an almost Spanish flavor.

Cook the bacon slices and drain them on a paper towel. Don’t clean out the pan!
Spanish-Style Breakfast Casserole

Add 2 tbsp oil to the bacon fat.
Spanish-Style Breakfast Casserole

Cook the onion for 2 minutes, add the bell pepper strips and give it another 3 minutes before adding the garlic and jalapeño.
Spanish-Style Breakfast Casserole

Add the tomatoes. Cook over low heat for 10 minutes. This will give the liquid coming from the tomatoes a chance to evaporate and will soften the vegetables.
Spanish-Style Breakfast Casserole

Drain the potato cubes.
Spanish-Style Breakfast Casserole

Finely mince the parsley. I always use flat-leaf parsley.
Spanish-Style Breakfast Casserole

10 minutes fly by! Add the potatoes to the skillet and season everything with a good pinch of salt and pepper and (smoky) sweet paprika to taste. Stir in the olives. Let everything heat through for a few minutes.
Spanish-Style Breakfast Casserole

Transfer it to an oven dish and crumble in the bacon.Spanish-Style Breakfast Casserole

Make a little room for the egg with the back of your spoon (not all the way to the bottom) and break the eggs in there.
Spanish-Style Breakfast Casserole

Bake the casserole at 450F (225C) for roughly 10 to 12 minutes, until the eggs are set. Keep in mind that eggs cooked in the oven seem to be drier on top, but the egg yolk underneath should still be runny.

 

Sprinkle the parsley on top and serve with crusty bread and lots of coffee and/or milk. Breakfast is ready, guys!
Spanish-Style Breakfast Casserole

Spanish-Style Breakfast Casserole
Ingredients
    1 pound potatoes
    8 slices of bacon
    1 bell pepper
    1 large onion
    2 tomatoes
    handful black olives
    sweet paprika powder (smoky)
    2 garlic cloves
    2 tbsp oil
    4 eggs
    parsley
    pepper
    salt

    Optional: jalapeño
Directions
    Wash, cube and parboil your potatoes for 10 minutes in lightly salted water, until tender. Slice the onion in half-quarts. Wash and slice the bell pepper in thin strips and grate the garlic. Cut the olives in half. Or in 4 when using large olives and finely chop your tomatoes. I add some sliced jalapeño to my casserole for a bit of extra kick.

    Cook the bacon and drain on a paper towel. Don’t clean out the pan! You can use chorizo as well. Add 2 tbsp oil to the bacon fat and cook the onion for 2 minutes, add the bell pepper strips and give it another 3 minutes before adding the garlic and jalapeño.

    Add the tomatoes. Cook over low heat for 10 minutes. This will give the liquid coming from the tomatoes a chance to evaporate and will soften the vegetables. Drain the potato cubes and finely mince the parsley.

    Add the potatoes to the skillet and season everything with a good pinch of salt and pepper and (smoky) sweet paprika to taste. Stir in the olives. Let everything heat through for a few minutes. Transfer everything to an oven dish, crumble in the bacon Make a few holes with the back of your spoon (but not all the way to the bottom) and break the eggs in there.

    Bake the casserole at 450F (225C) for roughly 10 to 12 minutes, until the eggs are set. Keep in mind that eggs cooked in the oven seem to be drier on top, but the egg yolk underneath should still be runny. Sprinkle the parsley on top and serve with lots of crusty bread.
Meal type: breakfast
Servings: 4
Copyright: © kayotickitchen.com

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    19 Comments »

    1. 1

      Looks and sounds great. I make a similar recipe with eggs, sausage, potatoes, onion and cheese but I will definitely try this one. YUM!!

      Krista on Sep 13, 2010 @ 8:55 am Reply
    2. 2

      may i come over for breakfast? this looks simply awesome!

      Meeta on Sep 13, 2010 @ 9:47 am Reply
    3. 3

      Oh, this is a great idea – similar to Shakshuka, but with potatoes and baked instead of in a pan. Hmmm… *plans*

      Yaara on Sep 13, 2010 @ 11:42 am Reply
      1. @ Yaara:

        You just made me look up Shakshuka. Never heard of it before but it looks amazing. Just put it in the ‘recipes to make’ list. Thanks!

        Kay on Sep 13, 2010 @ 11:45 am Reply
    4. 4

      This looks so GOOD! Saving to try later this week since I have most of the ingredients on hand!

      Maria on Sep 13, 2010 @ 2:02 pm Reply
    5. 5

      What a breakfast! Amazing Kay. Love how colorful it is as well.
      Magda

      my little expat kitchen on Sep 13, 2010 @ 2:47 pm Reply
    6. 6

      Wat een geweldig idee! Ziet er zo smakelijk uit.

      Diederick van Kleef on Sep 13, 2010 @ 9:46 pm Reply
    7. 7

      This looks great, but I’m afraid I will have to add a little cheese… maybe jack cheese.  mmmmmmmmm…  can’t wait to try it.

      Julia M on Sep 14, 2010 @ 5:43 pm Reply
    8. 8

      Glad to help spread the word ;). Shakshuka is a big Israeli breakfast staple – especially when feeding many people since you can stretch it easily just by adding more eggs.  What I love is that there are so many versions of it — I use bell peppers, mushrooms and loads of onion in mine, and I’m sure bacon (albeit not exactly kosher…) would be a great addition as well.
      As a shortcut my mom makes big vats of the sauce and freezes them in individual portions and defrosts right into a pan and just adds the egg.

      Yaara on Sep 14, 2010 @ 6:05 pm Reply
    9. 9

      I couldn’t help but notice that the pan you are using looks as though it is made of carbon fiber. Is it? If so, where did you get it and what are the advantages of using it?

      Ellie on Sep 15, 2010 @ 1:50 am Reply
    10. 10

      Yuuuum! Such a great idea for a Sunday brunch with friends. Do you use smoked or “smoky” paprika, or do you mean they’re the same thing? I recently discovered smoked paprika and am in love, and it’s super nice using it together with regular paprika.
      Cheers for the recipe!

      Zo on Sep 15, 2010 @ 6:21 am Reply
    11. 11

      You are one of the 2 food blogs I follow from which I want to make EVERYTHING you post! Delicious!

      Jenna on Sep 15, 2010 @ 8:10 pm Reply
    12. 12

      Hey Kay! I linked to this recipe on my site, and used one of your pix to encourage people to head on over here. Just wanted to give you the heads up. Thanks for being so awesome in the kitchen!!

      Jenna on Sep 15, 2010 @ 11:20 pm Reply
    13. 13

      I would love that for breakfast!

      tobias cooks! on Sep 17, 2010 @ 5:38 pm Reply
    14. 14

      @Zo:

      I use the paprika powder with the smoked flavor!

      Kay on Sep 18, 2010 @ 5:09 pm Reply
    15. 15

      @ Ellie:

      The pan I’m using is a simple non-stick skillet. it’s the Tefal – Jamie Oliver line.

      Kay on Sep 18, 2010 @ 5:10 pm Reply
    16. 16

      This looks absolutely awesome. YUM. Thank you!!!

      Foodie McBody on Oct 5, 2010 @ 1:08 am Reply
    17. 17

      I’m spanish and i can assure you that this is not a typical breakfast here. In fact we barely use bacon.

      Carlos on Nov 25, 2010 @ 5:04 pm Reply
    18. 18

      @ Carlos:

      But now you’re giving away that you haven’t read the posting at all before commenting!

      “Why I call this a Spanish-style casserole is because now and then I use chorizo instead of bacon. That along with the smoky paprika and olives creates an almost Spanish flavor”.

      Kay on Nov 25, 2010 @ 5:14 pm Reply

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