Eggs, potatoes from Greenfeast - Spring, Summer (page 214) by Nigel Slater

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chefengineer on March 15, 2023

    Mar 2023 - Delicious! Similar to a shakshuka. Made changes for convenience: Chunk up the potatoes and steam or boil. Meanwhile, in a large pot, briefly saute a coarsely diced red pepper (an addition to the recipe); add salt. Add the scallions and cherry toms and briefly saute further. Add the tomato puree. Adjust salt. Hold on simmer until potatoes are done, then add the potatoes to the pot. Mash them slightly. Turn up the heat to medium and add 4 eggs (not just 2). Cover and cook, more like 6 minutes. Sooooo good!! Oh - couldn't find "guindilla" peppers but found pickled "mild waxy" peppers which are clearly similar; maybe even identical. Used 12 of them cut into large chunks. Could have used twice that many.

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