Ingredients:
Vegetables:
2 medium potatoes, diced into small cubes
1 small red onion, thinly sliced
1 red bell pepper, diced
2 cups fresh spinach or kale, chopped
2 cloves garlic, minced
Eggs and Bread:
4 large eggs (free-range or organic preferred)
2 slices of rustic bread or sourdough, toasted
Herbs and Spices:
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
Other:
2 tablespoons olive oil (or butter if preferred)
Grated Parmesan cheese or vegan alternative (optional)
Fresh basil or parsley for garnish
Step-by-Step Instructions:
1.Prepare the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until golden and tender.
Add the onion, bell pepper, and garlic to the skillet. Cook for 5-7 minutes until softened and fragrant.
2.Add the Greens:
Stir in the chopped spinach or kale. Cook for 2-3 minutes, just until the greens are wilted and well combined with the vegetables.
3.Season the Mixture:
Sprinkle the oregano, smoked paprika, salt, and pepper over the vegetable mixture. Stir well to evenly coat the vegetables with the seasonings.
4.Cook the Eggs:
Push the vegetable mixture to one side of the skillet and add a little more olive oil to the empty space.
Crack the eggs directly into the skillet, cooking them sunny-side-up or over-easy, depending on your preference. Cover the skillet with a lid for 1-2 minutes if you prefer the yolks more set.
5.Toast the Bread:
While the eggs are cooking, toast the slices of rustic bread. For added flavor, rub the warm toast with a clove of garlic and drizzle lightly with olive oil.
6.Assemble the Dish:
Arrange the toasted bread on two plates. Spoon the vegetable mixture evenly over the toast.
Top each serving with two eggs, letting the yolk serve as a natural sauce.
7.Garnish and Serve:
Sprinkle grated Parmesan or vegan cheese over the top, if desired.
Garnish with fresh basil or parsley for a vibrant, fresh touch.
Serve warm, optionally with a side of fresh fruit or a simple arugula salad.
Tips for Customizing the Dish:
Add Protein: Incorporate cooked Italian sausage, pancetta, or white beans into the vegetable mixture for extra protein.
Make it Vegan: Replace eggs with tofu scramble or roasted chickpeas.
Change the Greens: Swap spinach or kale for arugula, Swiss chard, or even dandelion greens for a Tuscan twist.
Experiment with Cheese: Try crumbled feta, goat cheese, or pecorino for a different flavor profile.
Serving Suggestions:
Pair this Tuscan Farmers Breakfast with:
A hot cappuccino or espresso for an authentic Italian morning vibe.
Freshly squeezed orange juice or a simple mimosa.
A light tomato and cucumber salad on the side for extra freshness.
This Tuscan Farmers Breakfast is the perfect way to bring the flavors of Tuscany to your morning table. It’s hearty, flavorful, and adaptable to suit your preferences, making it a new breakfast favorite!