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Hi guys! It was an awesome weather yesterday and today, days to enjoy the spring with the kids, a relief after a continuous raining for the whole last week and the week before, which is good but not in kids spring break though. Hope it will not cool too much especially in April, as many are expecting, like what happened last 2 years when it snowed and made damage to a lot of trees and plants.

Today’s the last day of the kids break. We tried to make it super fun. Fortunately, they had a pretty little camp with friends last week before the rain, but during the rainy day, there’s only one thing. Sticking Inside. So we enjoyed some indoor plans, they had the chance to join me in the kitchen and make some of their favourite recipes, or actually, some of their long list of recipes they wished to make a long time ago.

Yesterday, we went for fishing to Falls River Lake, it is a nice large lake with a lot of camping and picnic areas around it. They played, giggled and enjoyed the fishing.

Anyway! The kids were happy, and now ready to back to normal schedule.
For the recipe today, it’s a super easy dish for breakfast or brunch with multiple variations, you can add anything to it. The simpler version is also what’s known in the Middle East as M’FARAKET BATATA,(The potato and scrumbled eggs).

Eggs on Hash

Don’t limit this quick dish to weeknight; it makes a fabulous weekend brunch offering as well.

2 large white potatoes, cut into 1/2-inch pieces
salt and pepper
3 tablespoons olive oil
1\4 cup yellow onion, diced small
1 cup chopped parsley
2 tablespoon red, yellow or green bell pepper, diced small
1\4 cup tomato, seeded and diced small
3 large eggs

In a large heavy skillet, on medium heat, add the oil, onion, and potato, season with salt and pepper, cover and let cook until softened, about 5 minutes. Uncover and let cook until potatoes are golden, for 5 minutes more. Add the parsley, tomato and red-pepper, cook 2 minutes. Make wells in potato mixture. Crack eggs into each well, reduce the heat to low, cover and cook until all eggs set, about 6 minutes.

Use the back of a large spoon to hollow out wells for cooking the eggs. This helps them cook evenly and keeps portions separate for easy serving.