Wednesday, June 29, 2016

Spanish-y eggs

The other morning I was feeling like an eggy breakfast, but really didn't want the same old fried/scrambled etc number. Hey presto this guy below!

Spanish-y Eggs
Fry one french eschalot (the little purple onion) in some olive oil and a knob of butter. Once it is going soft add in two small potatoes that have been chopped into small cubes.
Gently fry on medium for about 10 mins,
Add in a tin of baby tomatoes (yes, they do exist) or alternatively a tin of shopped tomato. Squish the tomato down until flat. Add in a teaspoon of ground cumin and a teaspoon of really good smokey paprika. Simmer for a few minutes with a lid on the pan.
Crack in as many eggs as you need (I used 5) and pop the id back on for 3 minutes, simmering the pan. Sprinkle with freshly chopped coriander and crumbled fetta and cook for a few more minutes or until the eggs are cooked to your liking.
Serve directly from the pan onto the table with some toasted sourdough.
A big hit with all the family!


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