I demonstrated this recipe LIVE with ‘Chups Condiments on their Facebook show, “Makin’ Stuff” this week! It’s an oldie but a goody – a breakfast from the early days of Meag’s Eggs that incorporates healthy veggies while filling you up! And it’s quick enough to make before work.

‘Chups is a local DC condiment company that is reinventing ketchup norms with delicious fruit-based flavors. I’m notoriously smitten with their cherry and pumpkin flavors. Watch me make this recipe with ‘Chups founders Matt and Kori by clicking here (or click the screenshot below), and let me know if you try out the recipe – you might be featured in the new Yolk Lover’s Guide!

Ingredients:

• 2 small russet potatoes
• 1 bell pepper (or 2 if you want to use different colors)
• 2 eggs
• 1 cup uncooked spinach
• A few spoonfuls of ketchup (I used cherry ketchup by ‘Chups!)
• Optional seasoning: salt, garlic salt, and/or red pepper flakes

Estim. Prep & Cooking Time: 20 mins.

Steps:

• Heat a little olive oil in a medium-sized pan (barely enough oil to cover the bottom of the pan) on medium-low.
• Chop potatoes into small pieces. I like my hashbrowns bigger, cut into about 1 inch by 1/2 inch pieces. Heat chopped hashbrowns in the pan with olive oil on medium heat, and season with salt or garlic salt.
• Stir the potatoes occasionally, but not too often. That way they get nice and crispy.
• In another medium-sized frying pan, heat olive oil on medium low. (If you only have a small pan left, you will need to cook your peppers/eggs one at a time.)
• Slice the top off your bell pepper(s). Then slice a ring of pepper off the top (about 3/4 centimeter thick), and cut off any seeds or flesh that remain in the center of the ring. Repeat using the same bell pepper, or another bell pepper if you want another color. Save the remaining pepper(s) for other use.
• Place both bell pepper rings in the second pan (or just one if using a small pan).
• Crack an egg into each ring, and raise heat to medium. When the egg whites begin to turn white, cover the pan with a lid.
• Let the eggs cook for a few minutes. Wiggle the pan occasionally to see if the whites have set (they don’t jiggle anymore) but the yolks are still soft (they DO still jiggle). If you want the pretty yellow yolks to remain visible, keep a close eye on the eggs, and take the lid off as soon as the whites have set – otherwise, the white cooks over the yolk very quickly.
• When eggs are cooked to your liking remove from heat. The hashbrowns should be done at this point – if so, remove them from heat as well and transfer to a serving dish.
• Saute the spinach (still on medium heat) in the oil leftover from the potatoes, in the same pan. Feel free to add more oil and salt or garlic salt. When fully wilted, remove from heat.
• Top the hashbrowns with ketchup (like these cherry, blueberry, pineapple and other fun ketchup varieties by ‘Chups!) and season the eggs (I used salt and red pepper flakes).
• Take pictures of your work, tag me for a chance to be featured in the Yolk Lover’s Guide, and enjoy!