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
Sep 6, 2010

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