Directions
- Parboil the potato chunks in lightly salted water til they are just fork tender. Drain and return to the pot, then lean on them with a potato masher to break them apart but not smash them.
- Heat 1-2 Tbsp olive oil to a heavy bottomed frypan and heat til shimmering.
- Add the potatoes in a single layer and leave them undisturbed to crisp up on the bottom - about 5 minutes.
- Flip them over and around, then again make a single layer and leave them to crisp up on the bottom.
Stir through the onion, vinegar and 1/2 tsp salt. Continue stirring (gently!) and cook until the onion has softened.
Add the garlic, capsicum and chilli flakes and Chorizo if using it. Cook stirring (Gently…) until fragrant.
Make depressions in the potato with the back of a large spoon and gently crack an egg into each one. Reduce the heat and cover - cook until the egg whites are cooked but the yolks are still runny.
Sprinkle with chopped spring onion and S & P, cut an X in the top of each egg, then enjoy!
Recipe Note
Adapted from Christpher Kimball “Milk Street Tuesday Nights”
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