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Tuscan Potatoes & Eggs

If you made the Warm Sausage Salad, then you probably have leftover ingredients. Not sure what to make? Here’s a breakfast that will not only keep you satisfied, but give you the energy boost you need to start your day without caffeine. My Tuscan Potatoes & Eggs will have you excited to cook in the morning. Fennel is extremely popular in Italian households mainly in the late fall and early spring. My family always had it around the holidays. So break out your skillet and let’s make a breakfast that will warm your soul! This dish is a breeze to cook and even easier to clean up!

 If you’re early on in your cooking adventures or like me and hate to clean up after cooking, you probably don’t have much in terms of cookware. This doesn’t mean you can’t cook amazing food. If there’s one thing I’ve learned is that you can cook almost ANYTHING in a cast iron skillet! I think everyone should have two of them – a regular sized 10 inch fry pan and one that is 6 inch. They are great to invest in because you will have it FOREVER as long as you take care of it. If you are on a budget, they even have sets of three different sizes available as low as $25-$30! No excuses. As I said, I hate cleaning dishes and cast iron is easy to cook everything in and if it’s properly seasoned and oiled, it’s non-stick as well.

Tuscan Potatoes & Eggs


2 cage free organic eggs
4-5 cherry tomatoes, halved
4 fingerling potatoes in assorted colors
2-4 fennel fronds, coarsely chopped
2 tablespoons grape seed oil
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika

salt & pepper to taste

Start out by slicing potatoes in quarters or diced. The smaller they are, the faster they cook. Toss them in 2 tablespoons of grape seed (or olive) oil, season with salt and pepper, and into a 6 inch cast iron fry pan. They will go into a preheated oven at 350º for about 25-30 minutes. I like mine a little crispier on the outside. About halfway through, stir the potatoes to make sure all sides are cooked evenly and add in the tomatoes. When they are done, toss in fennel fronds and plate.

In the same skillet, which is already oiled from the potatoes, crack in two eggs with medium heat on the stove. BE CAREFUL, as the cast iron is still extremely hot from the oven, use an oven mitt! For this recipe I like to cook my eggs sunny side up so when the yolks break they mix with the potatoes for a rich taste. Sprinkle with paprika and turmeric. Turmeric has some amazing health benefits including helping to prevent against different types of cancer, so I love cooking with it when I can, especially on eggs. With a small spatula, lift up edges to make sure they don’t stick to the pan. Cook eggs all the way through until the whites are completely cooked!

Serve in cast Iron skillet along side potatoes (again, be careful, it will be hot) or on top of potatoes! Enjoy!!!

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