Farmhouse eggs with pan-fried potatoes, peppers and onion

Ingredients

For 1 serving

• Eggs2
• Potatoes180 g
• Bell peppers150 g
• Onion60 g
• Paprika1 pinch
• Parsley5 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: July – October

Method

1. Put a small pan of water on to boil. Meanwhile peel the potatoes and cut them into 1.5 cm cubes; when the water boils, salt it and cook them for 8 minutes, until almost tender, then drain.
2. Wash the peppers, remove the seeds and pith and cut them into 2 cm pieces; cut the onion into thin wedges.
3. Heat the oil in a wide frying pan with a lid over medium-high heat, add the potatoes, peppers and onion and fry for 12 minutes, stirring often, until the potatoes are golden and the peppers soft; halfway through add the paprika and a pinch of salt.
4. Lower the heat, make a hollow among the vegetables for each egg, crack the eggs into them, lightly salt the whites, cover and cook for 5 minutes, until the whites are set and the yolks still soft.
5. Finish with chopped parsley and a grind of black pepper and serve straight from the pan.