My husband, Solomon, is a Nigerian, 6′ 4″, 215lb former soccer player with a big appetite and a love for all things spicy. I’ve really enjoyed introducing him to more American style food while keeping it within his palette preference. So one day I prepared a lumberjack style breakfast for him. I used beef sausage (my hubby doesn’t eat pork), fried eggs, homefries with Scotch Bonnet peppers, onions, and fresh minced garlic. I finished off the plate with toast smeared with garlic and herb cream cheese. Needless to say, my love devoured his meal. I wanted a bite, but cannot handle that level of heat. Below you’ll find the full recipe (minus measurements because I don’t measure when I cook) I hope that you and your S.O. will enjoy this meal as much as my hubby did.
- Hebrew National Beef Hotdogs
- Organic Eggs
- Whole WHeat Naan Bread
- Philadelphia Garlic & Herb Cream Cheese
- Yukon Gold Potatoes
- Red Onion
- Scotch Bonnet Peppers (2)
- Minced Garlic
- Cajun Seasoning
- Parsley
- Sea Salt and Fresh Cracked Black Pepper
- Extra Virgin Olive Oil
- Start by Prepping your potatoes and onion. Cut them to your desired size and shape.
- Crack your eggs into a bowl, season with S&P, then set aside.
- Pre-Heat Oven to 350 degrees Fahrenheit (176.7 degrees Celsius)
- Use EVOO to cook hot dogs in a pan under medium heat.
- Once your hotdogs are finished, use the same oil to cook potatoes, peppers, and onions..
- Once homefries are done, toast naan bread in the oven.
- Clean pan, add more EVOO, and fry eggs.
- Once eggs are finished and bread is toasted, assemble your plate and enjoy!
