Egg Squash: Potato Twist Egg Pan
A Fusion Perfection for Your Dinner Table
My recent fusion dish, Potato Twist Egg Pan, surprised me. Let’s see the full recipe:
Preparation Time:
- 15 to 20 Minutes
Ingredients for 3 servings:
- 2 cups of small potato cubes
- 2 cups of small cube-cut boiled or roasted chicken sausages
- 1 cup of sliced button mushrooms
- 3 big-sized eggs
- 1 cup of crushed mozzarella cheese
- 2 pinches of oregano
- 2 pinches of paprika
- Salt and pepper to taste
For Sauce:
- 3 tablespoons of soy sauce
- 4 tablespoons of chili oil
- 1 tablespoon of sugar
- 1/2 pinch of crushed pepper
- 1 teaspoon of paprika/chili flakes (use chili flakes if you want it spicier)
For Garnishing:
- Crushed onion/spring onion (to taste)
How to Make:
- Take a flat 12 to 14-inch nonstick pan and brush it with some butter or olive oil. Roast the potato cubes until they become crispy and juicy. Don’t forget to mix some salt with the potato cubes before roasting; salt makes the potatoes more tender and tasty.
- In the same pan, place the roasted potato cubes, chicken sausage cubes, and sliced button mushrooms perfectly.
- While roasting, prepare the sauce. It’s very simple to make. Take a small bowl, put the ingredients or spices in it, and mix well. Your sauce is ready.
- Spread the sauce all over the potato and chicken base, and sprinkle oregano, paprika, salt, and crushed pepper.
- Cover the pan and cook for 3 to 5 minutes over low to medium heat.
- Now, for the final step, sprinkle the mozzarella cheese all over the dish. Break the eggs and place them on top, taking care not to break the egg yolks.
- Cover the pan again and cook for 2 to 3 minutes. Try to keep the egg yolks in a creamy texture, not solid.
- Garnish with spring onion or crushed onion.
Your Potato Twist Egg Pan is ready to serve. You can serve it with toasted bread or a bun if you want a heavier meal. Enjoy.
