Four-Egg Breakfast with Red Pepper, Onion, and Spinach
There are breakfast people and then there are those who skip breakfast entirely. I’m in the first camp. I also love brunch. Maybe it’s because I have an excuse to eat savory and sweet things in any order I like. If I want pancakes first, and then fried eggs—so be it, who’s to stop me? But with breakfast, I do often adhere to a routine: I start with four eggs cooked over sauteed vegetables, and then I finish my breakfast with toast slathered in jam and a mug of black coffee. I eat this exact same breakfast almost every day. It’s what fuels me for the day, and it’s often what gets me through a long workout that comes later in the morning. To make this dish of four eggs even more interesting, I season the eggs with a Japanese seven-spice seasoning called Nanami togarashi, or shichimi togarashi. It features ingredients like yuzu citrus peel, seaweed, sesame seeds, Japanese pepper, and ginger. It adds this nice umami element that I love. Sometime, if I want to shake things up, I top t...
