Tuesday, July 29, 2014

Smoked Paprika Potato Breakfast Bowl

I don't have a whole lot to say, but here's a yummy breakfast recipe! This could be easily adapted--use a whole grain other than bulgur, throw in some black beans or bacon, add some onion before roasting, change up the cheese, leave out the eggs . . . you get the idea. Enjoy!

Smoked Paprika Potato Breakfast Bowl

Adapted from Naturally Ella
Yield: 1-2 servings

1/2 to 1 lb. red potatoes
1 small clove garlic, minced
1 tsp. smoked paprika
1 tsp. sugar
1/2 tsp. turmeric
1/8 tsp. kosher salt
1-1/2 Tbsp. half and half
1 cup cooked bulgur
1-2 eggs
1 oz. feta cheese crumbles
2 Tbsp. sliced green onions

Preheat oven to 400. Wash the potatoes and cut into bite-sized cubes. Spray a glass baking dish with cooking spray (or line a rimmed cookie sheet with parchment paper). Combine the potatoes, garlic, paprika, sugar, turmeric, salt, and half and half; toss to coat well. Spread the potatoes evenly in the baking dish or cookie sheet, and bake until tender, about 25-30 minutes, stirring halfway. When the potatoes are done, toss them with the cooked bulgur so it all gets nicely coated with the spices.

Toward the end of the potatoes' baking time, boil your eggs: Place eggs in a pan and submerge with cold water. Bring the water to a rolling boil over high heat. Remove the pan from the burner, cover it snugly, and set a timer

  • 4 minutes for slightly runny yolks, 
  • 6 minutes for firmer yolks but still soft boiled, 
  • 10 minutes for hard boiled. 

Then submerge the eggs in ice water to stop the cooking process (you can do this by either pulling them out with a slotted spoon and sticking them in a bowl of ice water, or by draining the hot water out of the pot and filling the pot with cold tap water and ice). Let them chill out for at least a minute. Peel the eggs.

To serve, dish some potato and bulgur mixture into each bowl. Top with an egg, cheese, and green onions.

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