It's late June, and I have a glut of home grown, ultra fresh ingredients to use up.
I decide to utilise as many of them as possible into a light supper for 2 people, an all-in-one pan affair. It is simply cooked. Nothing too complicated is required as the freshness of the produce does the hard work of instilling oodles of flavour into the finished meal. And it is really healthy too !
The main tip for this recipe is not to have your pan on too high a heat, otherwise the ingredients may become overcooked. A low-medium steady heat will suffice.
1 1/2 tbsp Olive Oil
1 Large Onion, chopped
100g New Potatoes, thinly sliced
Cherry Tomatoes, handful
1 Garlic Clove, crushed
75g Baby Spinach
3 Eggs, free-range
50g Greek Yoghurt
1/2 tbsp Coriander Leaves, chopped
1/2 tsp Dried Red Chilli Flakes(or more according to preference)
1. Heat oil in non-stick frying pan on low-medium heat.
2. Cook onions really gently until nice and soft.
3. Add potatoes, chilli flakes, salt and pepper-cook approx 20min until
potatoes are cooked.
Stir now and then to prevent sticking, and turn over half way.
4. Stir in garlic and spinach to potatoes, until spinach starts to wilt- a
minute or two.
5. In a griddle pan cook cherry tomatoes on medium heat until softened.
6. Spread out evenly the potatoes around the pan, then crack required
number of eggs on top.
7. Cover with lid and cook on medium heat for approx 7 min, or until egg
whites are set.
8. Take main pan of eggs and potatoes off the heat, add the cooked tomatoes, and dollops of greek yoghurt
and sprinkle with coriander.
9. Ready to serve!