The Gypsy SkilletFeb 15th, 2009 | By Peter Minakis | Category: Bacon, Breakfast, Brunch, Cheese, Eggs, Main, Onions, Pork, Recipes, Sauce, Sausage
One of the new blogs out there in the food scene comes from a gal named Mila. Her blog title is “KISS….Keep It Simple Stupid”. I often share her belief that many dishes need not be complicated, too rigid in ingredient approach and allow for personal tastes and preferences to be applied to a recipe.
Mila’s Gypsy Skillet immediately caught my eye because a) I had the ingredients on hand for this behemoth of a breakfast, brunch or dinner otpion b) I was starving (and kinda’ hurting) from the previous night’s festivities and c) I knew this would be delicious!
In Greece, they eat a little different than we do here. Breakfast could be some bread, olives, cheese, jams or honey, a yogurt, fruit and a coffee. The big meal of the day is lunch and then a late evening “lighter” meal is prepped and one the most common dinners is an omelet, say a Strapatsatha.
The Gypsy skillet immediately spoke to my Greek tastes , despite some of the non-Greek ingredients. I’m sure my friends and relatives in Greece would enjoy this. Year by year, Greece’s supermarket shelves expand with an ever diverse array of ethnic and the influx of new ingredients from the rest of Europe and abroad.
Prior to Greece’s entry in the European Community, it’s food marketplace was relatively free of imported or foreign foods. With the opening up the European markets, Greece saw an influx of new goods enter their marketplace and this is deeply reflected when one scans the shelves in a Greek supermarket.
Each year that I visit Greece, I see new products on the shelves that weren’t available just lasy year. Another force causing this change is Greece’s ever-increasing immigrant population. Greece is going through some growing pains with respect to this change in their society (approx. 95 % Greek-Orthodox population) but we’re Greeks…we cope, adapt & move on. We remain Greeks.
I pretty much followed Mila’s cue, my only change here was to reduce the amount of bacon and add some diced Polish Kielbasa into the mix. As for cheese, I shaved some hard Greek Graviera (Greek Gruyere) and then fried up the eggs and set on top of the the medley of veggies.
This is hearty meal, fit for the stretch run of this winter and it’s likely to keep you full for the better part of the day.
The Gypsy Skillet
1/2 large onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, slices
4 rashers of bacon, chopped
1/2 cup diced Polish Kielbasa
2 medium potatoes, peeled & diced
1 tsp. smoked paprika
slices of Graviera (or Gruyere cheese)
Salt and Pepper
extra-virgin olive oil
cherry tomatoes for garnish
- In a large skillet, add your bacon over high heat until the fat starts to render. Add your potatoes and stir in to coat and saute for another five minutes (reduce to medium). Now add your onions, peppers and smoked paprika, and stir in and saute for a few more minutes.
- Season with some salt and pepper, place the cover on, reduce to medium-low and cook for about 15 minutes or until your diced potato is fork soft. Place your cheese slices over the vegetable mixture, take off direct heat and cover. The residual heat should melt the cheese on top.
- In another skillet or fry pan, add some olive oil and fry your eggs, “sunny side up, over easy”. Season with salt and fresh cracked pepper and a sprinkle of smoked paprika.
- Plate your meal by serving a good helping of the vegetable mixture onto the plate, carefully place the fried eggs on top and serve with toasted bread. Drizzle with extra-virgin olive oil and serve immediately.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.