I was certainly inspired today. I have started to run again with a lovely group of ladies. We meet every Sunday and we have coaches helping us and pushing us to achieve our running goals. Running is probably my favorite exercise. Running trails in different parks really is something special. You get in intimate contact with nature, keeps your body and mind healthy and personally gives me so much more energy and this special satisfaction that I can’t explain. It just makes me happy! It also allows me to spend some more quality time with my older daughter Sophia. We train together 2 other days during the week and we get a full hour of talks, laughs and sweat! She has become a very good runner and had a great cross country season this past year. Sometimes I really have to make a big effort to keep up with her…and she is just 12!
But anyway…during my run today I was thinking what to make my husband for breakfast. The majority of weekends we have a bagel on the go because we go on road trips with no destination and it happens that the spontaneous trips we take are always the best. That’s what happened yesterday when we got on the road at 9am with no specific destination and we came home at 5pm with many different cheeses, honey and plenty of wine after visiting a bee farm, cheese farm and 4 vineyards. That’s us!
Today I wanted to take it easy…while running I was thinking of a nice hearty dish that will keep us full for a while since we had errands to run later. I came up with this delicious recipe. Great brunch dish as well! Mexican style eggs and potatoes. Doesn’t get any better. Here are the ingredients: (for 4 people)
4 big regular or turkey italian sausage links (no small breakfast style-just regular)
4 red potatoes peeked and cubed in 1″ pieces
1 bell pepper cut in 1″ cubes
1 Spanish white onion cut in 1″ cubes
4oz canned black beans
2 tbsp of chopped cilantro
2 tbsp of chopped green onions
4 tbsp of shredded jack cheese
1 avocado
4 fried eggs (1 per person)
1/2 jalapeño pepper (cut in slices seeded)
Salt, pepper
Cumin, Spanish paprika, garlic
Boil the potatoes with watered just covering the pan until they are cooked but firm. In another pan sauté the sliced sausage until starts getting brown, add peppers and onions, garlic, fresh herbs, jalapeño slices and black beans. Season with salt, pepper and cumin. When the potatoes are cooked add them to this mixture and re season. Place this mixture in a platter or bowl. Sprinkle cheese on top. Fry the eggs and put them on top of potato mixture. Peel and slice avocado and serve it as the picture. You can also have salsa on the side. Enjoy!