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Satsuka: Egg and Potato Breakfast Bake

Ingredients
  • 2 medium-sized potatoes, cut into cubes
  • Salt (to taste)
  • Sweet paprika (to taste)
  • Black pepper (to taste)
  • Oregano (to taste)
  • 2 tbsp olive oil
  • 1 red onion (or yellow onion), finely chopped
  • 1/2 bell pepper, chopped
  • A handful of tomatoes, finely chopped (adjust to preference)
  • 1/2 cup water
  • 4 eggs
  • Salt (for seasoning eggs)
  • Cheddar cheese (to taste)
Instructions
  1. 1
    Prepare the Potatoes:
      • Preheat the oven to 200°C (392°F).
      • Cut the potatoes into cubes and place them in a baking tray lined with baking paper.
      • Season with salt, sweet paprika, black pepper, oregano, and drizzle with olive oil (about 2 tablespoons).
      • Mix everything well, ensuring the potatoes are evenly coated, then spread them out in the tray so they don’t overlap.
      • Bake for 20 minutes or until they soften and become tender.
  2. 2
    Prepare the Vegetables:
      • While the potatoes are baking, finely chop the red onion, bell pepper, and tomatoes.
      • Heat a pan and sauté the chopped onion for about 1 minute.
      • Add the bell pepper and tomatoes to the pan, followed by 1/2 cup of water.
      • Season with salt and let the vegetables cook until they soften.
  3. 3
    Combine Vegetables and Potatoes:
      • Once the vegetables are cooked, add the roasted potatoes to the pan with the veggies. Mix well to combine.
  4. 4
    Add the Eggs:
      • Create 4 small pockets in the vegetable-potato mixture and crack one egg into each.
      • Season the eggs with a little salt and sprinkle with plenty of cheddar cheese.
  5. 5
    Bake Again:
      • Place the tray back into the oven and bake for about 5-10 minutes, or until the eggs are cooked to your liking.
  6. 6
    Serve and Enjoy:
      • Once done, serve immediately and enjoy this easy and delicious egg and potato breakfast or lunch dish!
Read it online: https://yummy.expert/recipe/satsuka-egg-and-potato-breakfast-bake/