Saturday night’s potatoes are Sunday morning’s breakfast! I keep harping on how much I love leftovers…and this is why.This one falls under that “quick and dirty” category…okay, The Goddess is aware there is no such category, but this proves that there could be!
I used some of the leftover Lebanese Potatoes with Tomatoes and Mint from Saturday evening’s dinner as a base for our breakfast. This concoction was a bit of an accident. This will give you a glimpse into the inner workings of the mind of The Goddess…this is scary, so buckle up! I was toasting some sesame seeds to make a batch of za’atar (more about that in another post). I use the same small skillet I use to fry eggs. After I completed my sesame seed-toasting, I was planning on frying eggs for our breakfast. There were a few errant seeds left in the pan when I made an omelet for The Latin Lover. They looked lovely embedded in the omelet and I thought what a nice crunch they might add. I had already decided I was going to have some of the leftover potato/tomato mixture, with a couple of pan-fried eggs. You remember a number of weeks ago I posted a recipe for Shakshuka, which is pretty much tomatoes with eggs and a few extra little flavor things thrown in for good measure. In this case, it would be potatoes thrown in! I like potatoes and eggs together and I think tomatoes are good with both. Then I remembered the sesame seeds and I thought this dish needed some crunch. So I tossed the sesame seeds into the skillet and when they were almost to their toasted perfection, I drizzled in a teaspoon of olive oil, broke the eggs into the skillet and followed the procedure for Perfect Fried Eggs. When they were perfectly cooked,
I turned the eggs upside-down over the heated potato/tomato mixture, exposing the toasted sesame seed crust. Then, I dropped a dollop of Greek yogurt on top and sprinkled the whole thing with some sumac. Sumac is a very Middle Eastern ingredient. It is a beautiful burgundy red and has a refreshing, lemony taste. I sprinkle sumac on salads and some soups You can purchase it in Middle Eastern markets, but The Spice Mill has it,too.
I will make this again. I really liked the sesame seeds. They add a nice, unexpected texture and their delicate nuttiness (and clearly The Goddess’s knows nuttiness) compliments the eggs. This would make a nice lunch or dinner, as well.
Next time, and there will be a next time, I will drizzle a bit of sriracha over the whole thing or add some red pepper flakes; some additional onion would be a good thing, too. I think this might be good stuffed into a pita bread, too. It’s this type of reworking a leftover into a totally different meal, that makes me absolutely adore leftovers! Clearly there are no more leftovers from this meal…YUM!