Rustic Red Sauced Eggs and Crispy Potatoes : IHCC

"What's In Your Lunchbox???" That's the theme at I Heart Cooking Clubs (IHCC) where we are cooking from Rick Bayless's recipes until end of September. So, what's for lunch??? A simple recipe from Rick Bayless that I knew my kids would enjoy for their lunch. Two of my kids favourites, eggs and potatoes!! Already a winner for sure with just these two ingredients!

This is my lunch, Rustic Red Sauced Eggs with Crispy Potatoes. Well the potatoes are not crispy, they are steamed and then fried till brown all over before the beaten eggs are poured over and gently fried scrambled-like style to create large curds. They are then served topped with Roasted Tomato Salsa, from my previous post. 

A delicious, easy and simple lunch. The salsa is a little spicy and is perfect with the eggs and potatoes, great with some cucumber and juicy cherry tomatoes.

My kids' lunchbox. The salsa is a little spicy for them, so they had some Honey Barbecue Baked Beans, which I made that same morning, to go with the eggs and potatoes. Some toasted garlic bread, slices of fresh cucumber and cherry tomatoes, completes their lunch box. They love the eggs and potatoes and already requested me to make this again!

Have not decided what to have for lunch yet? Please do drop by I Heart Cooking Clubs (IHCC) to see "What's In Your Lunchbox?", you might find what you are looking for!

Rustic Red Sauced Eggs and Crispy Potatoes

(source : Fronterafiesta, Rick Bayless)
Serves 4
2 cups diced red potatoes (about 1/2-inch dice)
1-1/2 tablespoons olive oil
6 large eggs
1/2 teaspoon salt
1/2 to 1 cup Frontera Roasted Tomato Salsa or Frontera Jalapeno Salsa (I use my homemade Roasted Tomato Salsa)
2 to 3 tablespoons chopped fresh cilantro

1. Steam the potatoes in a steamer set over boiling water in a covered medium-size saucepan until tender, 8 to 10 minutes. Remove potates from the steamer.
2. Heat the oil in a large (10 to 12-inch), well-seasoned or nonstick skillet over medium. Add the potatoes and fry until golden on all sides, about 5 minutes.
3. Beat the eggs with the salt and 1/4 cup of water in a medium bowl. Add the eggs to the skillet, cook, stirring gently to create large curds, until soft set, about 2 minutes. Serve immediately topped with generous spoonfuls of the salsa and a sprinkling of cilantro.