Eggs & Potatoes

This fiery and flavorful breakfast is sure to wake up your taste buds. The combination of tender potatoes sautéed with sweet red onions creates a comforting base, while the smokiness of gouda cheese adds depth and richness to every bite. Infused with the bold flavors of Noshejan Fuego Fandango seasoning, this dish delivers a perfect balance of heat and savory goodness, making it a hearty and satisfying way to start your day. Whether enjoyed with eggs scrambled or fried, this dish is a celebration of robust, smoky flavors in every bite.

Servings

4

Prep Time

15 Min

Cook Time

25 Min

Ingredients

3 tbsp butter

1 1/2 lbs Yukon gold potatoes, cubed

2 tbsp Noshejan Fuego Fandango

2 red onions, cut in half and sliced

1 green bell pepper, seeded & diced

6 cloves garlic, minced

4 eggs

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded smoked Gouda cheese

Toasted flat bread or pita bread

Instructions

In a large skillet, heat 2 tbsp butter over medium-high heat. Add the potatoes and 1 tbsp Noshejan Fuego Fandango. Mix well and cook for 10 minutes, stirring often.

Add the red onions and green bell peppers. Mix well, and cook for 10 minutes.

Add the garlic and mix well.

Make four wells in the veggies. Divide the remaining butter into fourths and put one-fourth in each well. Crack one egg into each well.

Sprinkle with remaining Noshejan Fuego Fandango. Cover the skillet with a fitted lid and cook for 1 1/2 minutes.

Remove the lid and top with cheddar and Gouda. Put the lid back on and cook for one minute.

Serve immediately with toasted flatbread or pita.