Ingredients:
- 1 (large) Potato
- Half Red Pepper
- 2-3 Eggs
- Cream Cheese
- Butter
- Olive Oil
- Salt
- Mint
- Lemon
Preheat your pan and put some olive oil.
Dice your potato and when the pan is ready start cooking them. Potato takes sometime to cook so take give it some time and mix it in paces.
Whilst it is cooking cut up your pepper. If the pepper is large I prefer half or 1/3rd of it and dice it.
In the mean time potato is still not ready so I crack the eggs in to a bowl and mix them nice.
When the potato is close to be done I add the pepper and cook it.
When I feel that both the potato and the pepper is not hard and raw, cooked, I add some butter. Not too much not too less. About half a table spoon butter. And in this part you may want to decrease the heat so the butter doesn’t burn. Let it melt and the potato and pepper to absorb the butter.
Now you may add the cream cheese. 2 table spoon is a good amount. It differs from brand to brand. Some melt some doesn’t so you may need to spread it with a spoon afterwards. Now as we have put the cheese it will take some time to absorb the heat and relax so as we are not concerned with cooking it we will add the egg right away.
Turn the heat a little down and let the egg cook slowly. Sprinkle some salt. You may live the egg a little soft. Don’t overcook it.
For the accompaniment take a small bowl, add some olive oil and lemon juice. You may sprinkle some mint and oregano on top.
Fresh and heated bread in oven is a recommendation. Dip it in the olive oil and enjoy.
As for the drink it may be a dark tea or orange juice.
Bon apetit!
Esat Canberk Özçelik 