Every now and then I’m in the mood for something spicy in the morning but I never knew what to make until I came up with this breakfast skillet a little while ago. It’s a mix of rosemary potatoes, a poached egg, roasted tomatoes and roasted sweet peppers that are spiced with half-sharp Hungarian paprika. Altogether it makes a perfect, hardy breakfast or brunch.
To license this image please contact me at email@example.com.
What I love about this dish is that it even though it takes about thirty minutes to prepare it’s not a actually a whole lot of work. You can fry the potatoes while the vegetables are in the oven and poach the egg while the potatoes are frying and that way everything is hot and ready at the same time. Bon appetit!
- 1 tablespoon olive oil
- 1 teaspoon Hungarian paprika, half-sharp
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 8 small, ripe tomatoes
- 8 small sweet peppers
- 2 Russet potatoes, thoroughly cleaned
- 1½ tablespoons unsalted butter
- ½ teaspoon dried rosemary
- 2 eggs
- 2 tablespoons chopped cilantro
- Heat the oven to 400 degrees F.
- Mix olive oil, paprika, salt and pepper together in a bowl, then toss the tomatoes and peppers in it until evenly coated.
- Transfer to a baking pan and roast in the oven until the tomatoes burst.
- Meanwhile cut the potatoes into 1-inch cubes, then sprinkle with salt and pepper.
- Heat the butter in a pan, then fry the potatoes on medium heat in it. When the potatoes are starting to brown, sprinkle the rosemary over them and continue to fry them until they are golden-brown and crispy.
- While the potatoes are frying heat a large pot of water for the eggs.
- Poach the eggs in the water.
- Transfer everything to two plates and sprinkle with cilantro.
Food Photography and Styling: The most important thing for me here was to create an early morning atmosphere to convey the fact that this is breakfast food. I used my strobe to light the set from the side at a low angle to simulate morning light and set a cup of coffee and a roll in the composition to say “breakfast.” The poached egg was surprisingly kind to me and didn’t change its appearance very much after I poked it open. I had expected the yolk to drain into the bottom of the bowl in a matter of seconds but it stayed put very nicely and I could take my time.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.