November 4, 2019

Breakfast Entree



Prep time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Serves: 3


  • 1 tbsp Gallo Extra Virgin Olive Oil
  • 1 white onion, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 can of San Remo Diced Tomatoes (796 ML)
  • 2 cups of Yams, diced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 6 Farmer Ben’s Eggs
  • Cilantro
  • Salt & Pepper to taste
  • Cilantro, garnish
  • 6 pcs of toasted Portofino 5 Grain West Coast Bread, served on the side


  1. Heat olive oil In a medium cast iron skillet over medium heat. Add onions and pepper and cook for about 5-8 minutes. Add garlic and cook for another minute.
  2. Add the diced yams and cook for about 8 minutes. Pour the diced tomatoes and add cumin, paprika, coriander and salt & pepper. Stir.
  3. Bring to a boil and reduce heat. Simmer for about 10-15 minutes or until the mixture thickens like a stew.
  4. Create 6 small nests in the stew by in inserting a spoon into the mixture and making a circle motion. Gently crack the Farmer Ben’s Eggs into the nest. Season eggs with salt & pepper. Cover skillet and cook for about 10 minutes.
  5. Garnish with fresh cilantro and serve with a toasted Portofino 5 Grain West Coast Bread.