Breakfast Skillet via A Thought For Food

I haven't worn a jacket at all this week. Or a scarf. Or mittens. Despite the rain, I'm close to pulling out my shorts and flip flops, but I know that as soon as I do we'll get nailed with a blizzard.

Y'all might be wondering how I can handle 40 or 50 degree weather without a coat. Well, let me tell you, I'm kind of weird. Unlike other Bostonians who bundle up in enormous puffy jackets fit for a trip to Antarctica, I have been sporting a five year old smoker's jacket from H+M. I like to think that it makes me a stronger person, someone who can handle anything... the freakin' Polar Vortex. But the jacket is barely a jacket anymore. There are holes all over... and I know it'd probably be a good idea to upgrade to something more substantial. I'm just hoping it'll last until spring.

This breakfast skillet came about an in attempt to use up some root vegetables from our CSA (It didn't quite work... we still have a few bags of potatoes). There have been a few alterations that I've made since the first time I tried it a couple weeks ago, but overall the concept has remained the same: a ton of sautéed veggies, a couple of eggs cracked on top, and then loaded with avocado and fresh herbs. I decided to include some (very slightly) pickled jalapeños on top, but, of course, those could be left off. Or you can just douse it with hot sauce if you don't feel like going to the trouble of cutting up jalapeños.

Vegetable and Egg Breakfast Skillet

Yield 2 servings

Ingredients

1 jalapeño pepper red wine vinegar 2 parsnips, peeled 2 carrots, peeled 1 large (or two smaller) red potato, peeled 2 celery stalks, chopped 1 pint cherry tomatoes, cut in half 1/2 onion, sliced lengthwise salt pepper butter 3 eggs 1 avocado, pit removed and flesh sliced Cilantro Bread Lime

Instructions

1. Cut stem end off of the jalapeño. Using a paring knife, scoop out the seeds and veins from the jalapeño. Once this is done, slice the jalapeño into rings (approximately 1/4" wide). Place rings into a bowl and cover with red wine vinegar. Set aside.

2. Cube the parsnips, carrots, and potato. Transfer to a bowl.

3. In an 8" inch skillet (preferably a cast iron skillet), heat 2 tablespoons butter over medium heat. Once the pan is hot enough, add the sliced onion and season with salt and for a minute. Add the root vegetables to the pan, season with additional salt and black pepper and cook for 3 minutes, making sure to stir often. Add tomatoes and celery and stir to combine. Cook for 2 minutes and then add 1/4 cup of water to the pan. Season with salt and black pepper and let cook for another minute.

4. Make a well in the center of the pan and add the three eggs. Cover pan and cook for 8 minutes, or until the egg whites have set. (Note: You may want to check the eggs after 5 minutes and, if necessary, reduce the heat to low).

5. Once the eggs are cooked, season the dish with salt and pepper and top with avocado slices, jalapeño slices, and cilantro. Squeeze some lime juice over the dish and serve.