- A 500g bag of new potatoes
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 garlic cloves
- 1 tsp smoked paprika
- A handful of flat leaf parsley, leaves only
- 1 tbsp red wine vinegar
- 2 eggs
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- A frying pan or wok with a lid
- Heatproof dish
Scrub the new potatoes. Roughly chop them into bite-size chunks. Pop in a bowl of cold water and leave to soak for 10 mins.
Peel and finely chop the onion. Halve the peppers. Scoop out the seeds, stem and white bits. Chop the peppers. Peel and grate or crush the garlic.
Drain the potatoes. Warm 1 tbsp olive oil in a deep frying pan or wok over a medium heat. Add the potatoes. Fry over a medium heat for 10-15 mins till they go a nice golden colour.Stir every so often.
Add the onion, peppers and garlic to the pan. Measure out 1 tsp smoked paprika and add that. Season. Pop on a lid. Turn the heat down. Cook for 15-20 mins till the veg are soft. Stir now and then.
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.
Take the potatoes off the heat. Pop them in a dish and keep warm in a low oven. Warm 1 tbsp olive oil in a frying pan over a medium heat.
Crack in the eggs (or cook 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.
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.