As part of my job, I scan through dozens, if not hundreds of egg recipes a week. Lately, the pictures and descriptions that have drawn me in have been eggs in what appears to be some sort of savory deliciousness. I began to read the recipes and after being inspired by enough Skillet Eggs with a variety of other ingredients, I decided to try it myself. Armed with a dream, I went to the local “fancy” super market (without the kids!) and as I walked inside the essence of fall hit me in the face.
I smelled cinnamon, saw pumpkins and honey crisp apples just arrived. I reveled in the change of seasons and immediately the original idea of using summer produce like zucchini, yellow squash and eggplant seemed wrong. I felt the earthy root vegetables calling my name and explored with sweet potatoes, russet, red, picked different sizes of garlics and decided on onions.
I contemplated a butternut squash but then felt that simplicity for this meal and using only root vegetables would be good. Ben doesn’t like too fancy of foods and I knew this one he would love. The combination of buttery fried potatoes, sausage and eggs… (<cough -with hidden minced veggies cough>) would be a perfect family dinner.
Skillet Eggs with Chorizo
+ 1 chorizo link
+ 2 cups shredded carrots
+ 1 shredded parsnip
+ 4 yukon gold potatoes, thinly sliced
+ 1/2 red onion, chopped
+ 4 cloves garlic, minced
+ 1 can diced tomatoes
+ 3/4 cup water
+ 2-3 tsp garlic salt (or to taste)
+ 5 Tbsp coconut oil (or butter)
+ 1 vegetable boullion cube (I use a vegan one from the health food store)
+ 6 eggs
Heat oil in pan on medium heat and add the potatoes, carrots, parsnips, onions and chorizo. Cover and cook, occasionally stirring, (adding a few teaspoons of garlic salt and pepper) to make sure it doesn’t burn, until the potatoes are done. Add the garlic, can of tomatoes, water, bullion cube and stir. Bring to a low simmer and carefully crack each egg into the skillet. Cover. Cooking time for the eggs to “poach” is about 5-8 minutes but make sure egg white is fully cooked before removing from heat. Sit, covered, for another 5 minutes. Serve and enjoy your Brinner {Breakfast for Dinner}!
