The end of the summer season has finally arrived here in Utah and our garden’s production of summer veggies, etc. has stopped. Left with a smattering of tomatoes, tomatillos, and hot peppers I put together this quick breakfast that can be prepared as spicy or savory as you wish. The dish is basically a skillet with an egg sunny side up cooked into a spicy tomato/tomatillo/bacon mixture. It’s light, flavorful, and depending on how much spice you use, a perfect warm up to a brisk fall morning.
*Be sure to check back in tomorrow for Thursday Thirsty and our review of 8 different Pumpkin beers.
- Bacon (roughly chopped)
- Small heirloom, plum, or cherry tomatoes (halved)
- Tomatillos (quarter)
- Hot pepper(s) (diced)
- Salt and pepper
- Piece of toast or a tortilla
- Fresh chives (finely chopped)
- Non-stick spray
- In a frying pan over medium heat cook the bacon half way to desired “doneness.”
- Add the tomatillos to the pan, sprinkle with a light amount of salt, and cook until slightly browned.
- Add the tomatoes and the hot pepper(s). Cook the entire mixture until the tomatoes begin to slightly breakdown.
- Reduce heat to low-medium, spread the mixture evenly over the pan, and spray the top with non-stick spray. Crack your egg(s) over the mixture and season with salt and pepper.
- Cook until the whites of the eggs are no longer translucent (if you prefer your egg yolks cooked, then simply scrabble the mixture). Place over toast or a tortilla and top with chives.
Copyright © sports-glutton.com, 2010-2011. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.