Spanish Eggs


The below ingredients are per person. Multiply as necessary..

 2 eggs
1/2 capsicum
1 large ripe tomato
1/2 spanish (red) onion
1 clove garlic
splash of olive oil
fresh basil or thyme or both
kalamata olives – a few
tomato juice or water
salt and pepper

*Put a wide frypan on a low heat. Throw in your garlic, onion and olive oil. Saute for 3-4 minutes intil translucent with no color. Be patient. You are building flavor here.
*While it cooks, cut your tomatoes and capsicum and kalamatas into small rough pieces. Throw in the pan.
*Add 100 ml of liquid (tomato juice will give you better flavor but water will do in a tight spot), season with salt and pepper and a little smoked paprika if you have it on hand.  Tear your basil and strip the little thyme leaves and stir through.
* Make small indents in the chunky sauce and crack your eggs in here. Pop a lid on and let cook for 1-2 minutes.. keeping a close eye as you dont want them to overcook. If you like them fully cooked through wait a little longer (and please dont tell me about it!)
*Toast some bread, put out some plates and prepare to be adored by everyone.

 

  

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About MissNom

Chef. Sister. Food enthusiast. Aspiring writer. These are some of the things that i am. Also little crazy. A lotta freckles. A lot of personality. Buckets of oppinions. (baby, as they say, i aint backwards about comin' forwards) I am a girl from the country, living in the city, about to head to Italy and Spain to spend a year exploring everything that is woundrous, armed with nothing but a couple of lonely planet guide books, an obssession for food and a healthy dose of adventurousness. Yes, that is a word now. Would you care to join? View all posts by MissNom

4 responses to “Spanish Eggs

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