Ingredients:
• Sausage and/or bacon (leftover or newly fried)
• 1 lb potato diced into bite sized pieces
• 1 small yellow onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced or granulated garlic
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon coarse salt
• 4 to 6 eggs
• 1/4 cup mozzarella cheese, grated
• 1/4 cup cheddar cheese, grated
• Extra virgin olive oil
Instructions:
1.I like to Increase the heat to medium high, add the oil, bell pepper and onion and cook for 7- 8 minutes, stirring frequently.
2. Then after 7-8 minutes, add the potatoes if they were previously cooked. If you are cooking them anew, add at the beginning and cook along with the onion and peppers.
3. Add garlic, cumin, chili powder, paprika, black pepper and salt. Cook for 2-4 minutes, until garlic is fragrant.
4. Using a spoon, create 4 to 6 holes (depending on how many eggs you want) in the hash mixture for the eggs. Distribute the cheeses and bacon/sausage evenly and crack one egg into each hole.
5. You have two options for the last step. Option one is to cover the skillet and cook on the stove top until the eggs are done. Or place the skillet, uncovered into a preheated oven (400 degrees) and cook for 8-10 minutes, until egg white is set but the yolk is still runny.
6. Remove from heat, add fresh ground black pepper and serve.
