#spicybreakfast

Hatch Chile Potato Hash and Eggs is a delicious and spicy breakfast dish that combines crispy diced potatoes with roasted Hatch chiles and perfectly cooked eggs. It's a flavorful and satisfying way to start your day.

Ingredients: 2 cups diced potatoes. 2 tablespoons olive oil. 1 cup diced onion. 1 cup diced roasted Hatch chiles. 1 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 4 large eggs. Fresh cilantro leaves for garnish. Salsa optional, for serving.

Instructions: Over medium-low heat, warm the olive oil in a big pan. Put the diced potatoes in the pan and cook, stirring every now and then, for about 10 to 15 minutes, until they start to brown and get crispy. Dice the onions and add them to the pan along with the roasted Hatch chiles, cumin powder, paprika, salt, and pepper. After 5 to 7 minutes, the onions should be clear and everything should be well mixed and hot all the way through. With a spoon, make 4 wells in the potato mixture. Then, crack an egg into each well. Put the lid on top of the pan and cook for about 5 to 7 minutes, or until the egg whites are set but the yolks are still eggy. Add fresh cilantro leaves to the hatch chile potato hash and eggs to finish them off. If you want, you can serve it hot with salsa on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Shakshuka is a delicious and spicy one-dish recipe that's perfect for starting your day with a burst of flavor. The combination of tomatoes, bell peppers, and spices creates a vibrant and hearty meal that will awaken your taste buds.

Ingredients: 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1 can 28 ounces crushed tomatoes. Salt and pepper to taste. 4-6 large eggs. Fresh parsley, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the chopped onion and cook for about 5 minutes, until the onion turns clear. Add the red bell pepper dices, cumin, paprika, and cayenne pepper, and mix them in. Add two more minutes of cooking. Add the tomato paste and season with salt and pepper. Let the sauce simmer for 10 to 15 minutes, or until it gets thicker. Using a spoon, make small holes in the tomato sauce. Carefully crack an egg into each hole. Put the lid on the pan and cook for 5 to 7 minutes, or until the egg whites are set but the yolks are still creamy. Add fresh parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the cozy flavors of fall with these Spicy Pumpkin Waffles. They are perfectly spiced with cinnamon, nutmeg, cloves, and ginger, and you can even add a touch of cayenne for some heat. Top them off with creamy Coconut Whipped Cream for the ultimate autumn breakfast treat.

Ingredients: 1 3/4 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/8 teaspoon cayenne pepper optional, for spice. 1 cup canned pumpkin puree. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. For Coconut Whipped Cream:. 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cayenne pepper if using. In another bowl, mix together the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter may be a bit lumpy. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook until the waffles are golden brown and crisp. While the waffles are cooking, make the coconut whipped cream. Open the chilled can of coconut milk, being careful not to shake it. Scoop out the solid coconut cream that has risen to the top and place it in a chilled mixing bowl. Save the coconut water for another use. Add the powdered sugar and vanilla extract to the coconut cream. Whip with an electric mixer until smooth and fluffy. Serve the pumpkin waffles hot with a dollop of coconut whipped cream on top. You can also drizzle with maple syrup or dust with powdered sugar if desired. Enjoy your Spicy Pumpkin Waffles with Coconut Whipped Cream!

Prep Time: 15 minutes

Cook Time: 20 minutes