Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
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1 can of tomatoes or 1 jar of marinara or 1 jar of Shakshukka 2 to 4 Yukon potatoes - quartered 200 to 250 grams of carrots cut to bite size pieces optional: fresh eggs leftover chicken, sausage, tofu, salami
1. Put the tomato sauce in a sauté pan (frying pan with short straight sides) or a frying pan - over medium heat 2. Add potatoes and carrots and water to cover the potatoes completely3. Reduce heat once it begins to bubble up4. Cover and cook until potatoes and carrots can be pierced with a fork. Stir occasionally to make sure it doesn't stick to the pan.5. It is ready to eat. Crack 4 eggs or more. Makes 4 individual servings. Or spoon out a cup or so and eat. Refridgerate leftovers. Tomorrow spoon out a cup or two and put in a small skillet or saucepan. Heat to bubbling, crack an egg over the top and cover until the whites are cooked. You can wait until it is hard cooked or eat it sooner when the yolk is runny.You can add spices, tofu, chicken, salami, onions, mushrooms, etc. to meet your taste needs when making this potato, tomato, and carrots food recipe.