Two eggs poached on dry whole wheat toast with spicy Spanish potatoes. I poach my eggs in a rather small pot and gently transfer then to dry whole wheat toast using a slotted spoon. I like to keep the toast as dry as possible. This makes it more absorbant to the yolk as I tend to lightly poach the eggs. Perhaps a minute maybe two in the water once it starts to boil.
The Spanish style potatoes are made nice and spicy by using diced chorizo sausage previously cooked (yup, leftovers). I get that cooking on a low heat with chopped onions. I dice up a medium potato, something low starch like red skin or tender white potato. The smaller the dice, the quicker the potatoes will cook. But to add flavor and lessen the cooking time I toss the diced potatoes in a bowl with a drizzle of olive oil and smokey Hungarian paprika.
Well its September here on long island. Several tomatoes are ripened outside. So, let’s go pick a pair of beefsteaks and put them to good use. Saving money and having fresh ingredients to work with is one of the reasons for planting your own garden. Here on Long Island we have a long growing season and for some reason, tomatoes grow wonderfully out here.
Here’s what you’ll need:
- 1 6oz box of Goya Yellow Rice
- 2 large tomatoes
- 2 chorizo sausages
- 1 large Spanish onion
- 2 green peppers
- 2 jalapeno peppers
- 1 tablespoon minced garlic
- Red pepper flakes
- Salt and pepper
Make the rice according to the package. While you’re doing that…
Slice the chorizos and slowly cook them in a nonstick frying pan. Add the minced garlic. Dice the onion and add that to the fry pan. Dice the peppers and add them to the pan. Let all this simmer together over low heat.
Core and de-seed the tomatoes. Dice the exteriors and toss into the pan (you can save the cores in the fridge for making tomato soup later). Add the red pepper flakes salt and pepper. Heat this through then mix in the rice.
Serve this with chips and guacamole!