We did that, there was a chickpea and eggplant salad, and then we also did a quinoa with red bell pepper, tomato, and a little bit of cilantro, with a little vinegarette on top and it was.
But I'm just gonna transfer this across to some paper towels to drain off, and I'm gonna use this amazing, tasting bacon-y oil to fry off or saute my onions and red peppers on a really high heat.
Whenever there is action, the air, it gets disturbed, and the tiny particles of red pepper will somehow drift into our nostrils, will irritate our nostrils, and we apologize in advance.
And then from there I usually get a little avocado, put it on top of the brioche bun, slide that egg on top, and then top it off with a little red pepper flake.
What I like about that is that the sweetness from the onion is the game changer for me, and the red pepper actually, but that onion just gives you something.