This recipe comes from Nigella Lawson, and it is truly delicious! This baked egg and potato hash makes a lovely dish for breakfast or brunch. I admit that before this recipe I'd never made eggs like this, but I always appreciate new ways to cook something! Try adding some fresh fruit or muffins to add some variety to your meal (I have a number of recipes on this blog if you need ideas).
I found Sriracha sauce to compliment this dish, but you can use whatever hot sauce you prefer for extra flavor.
You can also season with fresh ground black pepper.
Preparation time is 20 minutes. Total time is 1 hour, 15 minutes.
1 1/2 pounds Yukon Gold potatoes, sliced and quartered
2 red bell peppers, cut into 1-inch pieces
1 red onion, diced
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons dry mustard
2 teaspoons flaky sea salt
6 large eggs
1 tablespoon fresh thyme leaves
Hot sauce, salsa or chopped red chilies
Preheat oven to 425 degrees F. Toss together potatoes, bell peppers, onions, oil, cumin, dry mustard, and salt in a large bowl. Spread evenly on a greased rimmed baking sheet or in 2 large cast-iron skillets. Bake in oven until vegetables are cooked through and potatoes are beginning to crisp, 45 to 50 minutes.
Remove baking sheet from oven, and make 6 evenly spaced indentations in the potato mixture. Carefully break each egg, and slide 1 egg into each indentation. Return baking sheet to oven, and bake until egg whites are set and yolks are slightly runny, 5 to 7 minutes. Sprinkle with thyme. Serve with hot sauce, salsa, or chopped red chilies. Serves 6.
(edited by Anna Weicht)