Red Pepper and Mushroom Skillet
Valentine’s Day falls on Sunday this year. My favorite time of the week is always Sunday morning. Tas and I like taking our time and enjoying the moment on Sundays. We stay in bed a bit longer than usual. When we finally get up, Tas makes us a nice coffee in our French press, I throw together a breakfast with minimal dishes, and then we cozy up on the couch watching Bloodline on Netflix. This sounds so cheesy… But what the hell, it’s Valentine’s Day, right?
There’s something very sensual about a runny egg yolk. I won’t get into the particulars of why that is since this is a food blog and I’m trying to make you hungry… This skillet is super easy to throw together and is perfect for a quick brunch for two. Stay in this Valentine’s day! Everyone will be rushing to put their names down at the best brunch spots in town and waiting around to have $12 over-easy eggs. Save yourselves and make brunch at home. Stay cozy!
RED PEPPER AND MUSHROOM SKILLET
BRUNCH FOR 2
1 1/2 tbsp unsalted butter
1 large or 6 baby red bell peppers, sliced or diced
8 oz (230g) baby bella mushrooms, or other kind, sliced
1 clove garlic, sliced thinly
1 tsp sweet hungarian paprika
1/4 tsp cumin
2 pinches of salt
salt and fresh black pepper
Toasted bread or pita to serve