- A bag of sweet potatoes
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 garlic cloves
- 1 tsp smoked paprika
- A handful of flat leaf parsley
- 1 tbsp red wine vinegar
- 2 eggs
- A few splashes of olive oil
- Sea salt
- Freshly ground pepper
- Chopping board
- Knife
- Vegetable peeler
- Bowl
- Grater or garlic crusher
- Colander or sieve
- Frying pan or wok with a lid
- Wooden spoon
- Heatproof dish
- 1.
Take the potatoes off the heat. Pop them in a dish and keep warm in a low oven. Cover to keep them warm. Warm another splash of oil in a frying pan over a medium heat.
- 2.
Crack in the eggs (or cook them one at a time). Pop on a lid. Cook for 3-5 mins till the yolks are set to your liking. Serve the potatoes topped with a fried egg.
- 3.
Peel the sweet potatoes. Halve them and slice into half moons about ½ cm thick. Pop in a bowl of cold and leave to soak for 10 mins.
- 4.
Peel and finely chop the onion. Halve the peppers. Scoop out the seeds, stem and white bits. Chop the pepper. Peel and grate or crush the garlic.
- 5.
Drain the potatoes. Warm a good splash of oil in a deep frying or wok over a medium heat. Add the sweet potatoes. Fry for 10-15 mins till they go a nice golden colour Stir every so often.
- 6.
Add the onion, peppers and garlic to the pan. Measure out 1 tsp smoked paprika and add that. Season with salt and pepper. Pop on a lid. Turn the heat down. Cook for 15-20 mins till the veg are soft. Stir now and then.
- 7.
Pick the leaves off the parsley. Finely chop the leaves. Stir the parsley into the potatoes. Measure out 1 tbsp red wine vinegar. Add that to the pan. Taste and adjust the seasoning.
- Tip
You say potato, we say paprika Smoked paprika is a perfect match to nutty new potatoes. Add a pinch to a pan of cooked potatoes with a chunk of butter and toss them all together.