Potatoes, Pasta and Three Peppers

Try it. A real surprise combination of pasta and potatoes. This Southwest breakfast favorite is an excellent casual dinner. Just substitute a glass of wine for the cup of coffee. (Revised July,2024)

Ingredients:
One pound Russet potatoes, cut into 3/4 " chunks
One cup or a little more dry small pasta. I like Mezzi Rigatoni, about 3.5 oz.
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 (optional)
One teaspoon salt, fresh black pepper
Four Tablespoons olive oil
Four eggs
Cilantro or parsley to garnish

Directions:
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.
In a large pan saute/cook the onion, peppers, jalapeno, salt and pepper in the olive oil until the onion is becoming transparent, a few minutes.  Cover, turn off the heat.
Cook the potatoes and pasta in the same pot. Boil the potatoes in with extra water for 25 to 30 minutes, then add the pasta and cook until the pasta is done. Then drain the potato/pasta in a colander and add them to your vegetables.
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.