About this recipe:This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.
350g potatoes, peeled and cut into small dice
1 tbsp olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
3 mixed peppers (1 red, 1 green and 1 yellow), deseeded and thinly sliced
2 courgettes, sliced
6 tomatoes, about 400g in total, cut into chunks
2 tbsp chopped fresh oregano
4 large eggs
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Method Prep:10min › Cook:35min › Ready in:45min
Par-boil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain and set aside.
Heat the oil in a large, deep frying pan and fry the onion and garlic over a moderate heat for 2–3 minutes to soften. Add the peppers and courgettes and fry, stirring occasionally, for a further 10 minutes.
Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6–8 minutes or until all the vegetables are tender.
Stir in the oregano and season to taste. Make 4 hollows in the vegetable mixture and break an egg into each hollow. Cover the pan, with a lid or a baking sheet, and cook for 8–10 minutes or until the egg whites are set. Serve immediately.
For a non-vegetarian version, fry about 150g chopped lean back bacon with the onion in step 2. Or, for a spicier flavour, add diced chorizo. * Smoked salmon pieces or flaked smoked mackerel can also be added at the start of step 4.