Monday, 12 March 2018

Eggs, potatoes and red peppers

Drawing inspiration from shashuka, but driven by the practicalities of a limited kitchen and limited ingredients ... eggs, with potatoes and red peppers ... it was delicious, actually.  Made even more delicious as our own pekin bantams provided the eggs.

Olive oil
Red onion
Mixed herbs
New potatoes
Red pepper
Cherry tomatoes

1.  Sautee sliced red onions and crushed garlic.
2.  Slice the potatoes to about the thickness of a £1 coin and add to the onions, stir in.
3.  Chop the red pepper, add to the potatoes with a pinch of mixed herbs.  Add a glass of water and simmer/fry/steam for about 20 minutes.   Add chopped cherry tomatoes.  Keep an eye on it, add more water if it looks like it'll start sticking, turn the heat up if its too liquidy.
4.  Test the potatoes with the point of a sharp knife.  When they are done crack in the eggs.  Cover and cook for about 8 minutes.
5.  It's done when the whites are set ... serve, scoff ... yum

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