From the Nervous Cook – Spanish Eggs
All my friends are very aware of my aversion to cooking. One of them thought she might help me out and bought ‘Faking It’ How to cook delicious food without really trying by Valli Little. I have tried out a few recipes and Spanish Eggs would be one of my favourites. I often cook it for a lazy Sunday dinner. Thank you Melissa.
500g pontiac or desiree potatoes, peeled and cut into 2cm cubes. (I have also used sweet potato
21/2 Tbs olive oil
1 red onion
2 garlic cloves, finely chopped
1 chorizo sausage, cut into 2 cm pieces (I add 2 sausages)
11/2 tsp smoked paprika
1/2 tsp ground cumin
280g jar chargrilled or roasted red capsicum, drained and chopped (I always have a jar of this in my pantry. I have used it for salads and platters)
1tbs finely chopped flat leaf parsley
Cook the potato in a pan of boiling salted water for 2-3 minutes until just tender, then drain and set aside.
Heat 2 tablespoons of oil in a large frypan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until soft.
Add the garlic, chorizo,potato,paprika and cumin and cook, stirring for a further 2-3 minutes until the chorizo and potato start to crisp. Add the chargrilled capsicum, season well, then cook over low heat until heated through.
Meanwhile, brush a non-stick frypan with the remaining 2 teaspoons of oil and place over medium heat. Break the eggs, one at a time, into the pan. Cover with a lid and cook for 2 minutes until the egg whites are cooked but the yolks are still soft.
Divide the potato mixture among warm plates, top with an egg, sprinkle with parsley, season with salt and pepper, then serve.
The book says it makes a special breakfast. I think it would be way too heavy but you decide yourself.
Let me know what you think.
The Nervous Cook xx