This recipe for crashed eggs originates from Madrid where they would usually be served at lunch or dinner. I prefer them for a weekend breakfast or brunch.
Ingredients
- 200 ml olive oil
- 1/2 spanish onion peeled and thinly sliced
- 2 medium potatoes peeled and thinly sliced
- 2 plump cloves garlic peeled and thinly sliced
- 4 large organic eggs
- sea salt and freshly ground black pepper
Servings:
Instructions
- Heat the oilve oil in a large non stick frying pan over medium heat.
- Add the potatoes and the onion and fry for about 10-15 minutes until tender and golden. Remove from the pan with a slotted spoon and set aside. Drain all but 1 tbsp oil from the pan and reserve for re use.
- Add the garlic to the pan and fry for about 30 seconds, then return the onion and potatoes to the pan.
- Break the eggs into the pan one by one from a height of about 15". You want them to break! Season with salt and pepper and cook for a minute without stirring, then use a wooden spoon to carefully mix them in. As soon as they are just cooked through serve immediately.
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