Try it. A real surprise combination of pasta and potatoes. This Southwest breakfast favorite is an excellent casual dinner. Just substitute a glass of red wine for the cup of coffee. (Revised 11/2020)
One pound Russet potatoes, cut into 3/4 " chunks
One cup dry small pasta
One large red onion, chopped
One medium green bell pepper, chopped
One medium red bell pepper, chopped
One Jalapeno pepper, seeded and chopped fine, or chopped pickled hot jalapeno, both good.
One and one half teaspoons salt, one teaspoon fresh black pepper
Four Tablespoons olive oil
Cilantro or parsley to garnish
This is very much a no panic meal. You can take your time, It just needs to be heated right before the poached eggs go on.
Saute/cook the onion, peppers, jalapeno, salt and pepper in the olive oil until the onion is transparent, almost brown, about five to ten minutes. Cover, turn off the heat.
Simmer the potatoes in a small covered pot about 35 minutes in two cups of water. You want them soft enough to mash, but don't mash them.
Cook the pasta. Coordinate the pasta and potato cooking time so you can just dump them both in a colander in the sink, drain them for a second, and add them to the onion mixture.
Poke, push and prod the mixture until the potatoes lose a little of themselves to the other ingredients.
When you are ready to go, get the eggs poaching and reheat and remix the potato/pepper/pasta.
Divide into two bowls, slide the eggs on, and sprinkle on a little cayenne and black pepper.
Garnish with cilantro or parsley.
Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. And no advertising!
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