I am at the point where I need to pick some peppers. Some are overripening, some are falling off, and some are getting eaten by the critters. The bunnies and squirrels tend to knock peppers off of the plant and maybe bury them more than they actually try to eat them. Birds don't have the same aversion to hot peppers, so there always is the chance that the birds are going to get to them! And I have definitely had some bird activity this year. Although, bright red peppers have to be tempting, especially when they can't taste capsaicin (what makes peppers hot). That's also why some people put cayenne pepper in chicken feed to keep other pests out. Either way, I have Emerald Fire and Flaming Jade Peppers to go through and I decided to use up today's haul with scrambled eggs with breakfast potatoes.
Emerald Fires are a jalapeño hybrid and Flaming Jades are a serrano hybrid. They both come in at around 2,500-3,000 Scovilles. This might be hot enough to some people! But both of these peppers are on the milder side of the spectrum. For scale, I have them in the same pot as Carolina Reapers, which come in at about 2.2 million Scovilles and are almost a thousand times stronger. There's going to be more capsaicin on red peppers than green ones. We are still splitting hairs in the non-spicy side, though. Feel free to substitute bell or sweet peppers for less of a kick, jalapeños and Serranos for more readily available peppers, and habaneros or even Carolina reapers, if you're feeling feisty this morning.
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Variations of Peppers Scrambled Eggs
Scrambled eggs are a great quick and easy way to start off the day. You can mix and match any types of flavor profiles. I tend to use a lot of peppers, potatoes, and tomatoes. Although you can substitute your own favorite fruits and vegetables or what you have on hand.
These Peppers Scrambled Eggs consist of Emerald Fire and Flaming Jade Peppers, Yukon gold potatoes, shallots, and a spice mix of cumin, coriander, smoked paprika, salt, and pepper. Feel free to mix and match your own favorite peppers in order to adjust the heat level to your own tastes.
Preheat a skillet on medium with a splash of olive oil.I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the potato and banana pepper.
Add potatoes and peppers to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.Make sure to stir rather frequently. If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
Scramble Eggs
Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
Place potatoes and bell pepper on a plate. Add eggs. Top with finely grated cheese. Serve immediately.
Tips, Tricks, & Notes
Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.
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