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Eggs with Polenta Fries and a Pepper and Potato Stir-Fry


  • 35 peppers depending on size (hot and/or sweet)
  • 2 large potatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt

Polenta Fries

  • 1 egg
  • 1 cylinder package Aurora polenta
  • 1 cup bread crumbs
  • 1/2 cup vegetable oil in a 6 inch pan for frying
  • 2 Tbsp grated parmesan cheese
  • 1/2 tsp salt
  • black pepper to taste
  • 4 eggs, poached or fried, whichever you like best!


Peppers and Potatoes

  1. Wash the peppers and cut into chunks.
  2. Peel and wash the potatoes then slice them into pieces about 1/4 inch thick.
  3. Heat the olive oil in a pan and fry the potatoes until they start to crisp on the edges. Remove from pan and set aside.
  4. In the same pan, fry the peppers on high heat for 5 minutes or until they start to crisp around the edges. Turn off the heat and add the potatoes back to the pan. Season with salt.

Polenta Fries

  1. Beat the egg in a small bowl.
  2. Cut the polenta into 1/2 inch thick strips about 3 inches long.
  3. Place the polenta strips into the bowl with the beaten egg.
  4. In a separate bowl, combine the bread crumbs, parmesan cheese, salt, and pepper.
  5. Coat each piece of polenta in the bread crumb mixture.
  6. Heat the oil in a small pan over medium-high heat and fry the polenta strips until crispy on the outside.
  7. Prepare the eggs in your preferred method and plate over the pepper and potato mixture. Add a few polenta fries to each plate.
  8. Enjoy while hot.


  • You can cook the eggs directly in the pan with the pepper and potato mixture if you like as well. Simply make a little nest for each egg and cover with a lid for 3-5 minutes on medium heat depending on how soft you like your egg yolks.
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