Yotam Ottolenghi serves up a delicious and nourishing dish in his series of quick and healthy breakfasts.
There is a little bit of work involved here, but the final product is delicious and nourishing.
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| Photograph: Franck Allais and Ed Johns for the Guardian |
Serves 4
2 tbsp olive oil, plus extra to finish
3 medium onions, thinly sliced
200g baby potatoes, cut into 5mm thick slices
½ a red chilli, deseeded and finely chopped
200g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yoghurt
1 tbsp coriander, chopped
Salt and black pepper
3 medium onions, thinly sliced
200g baby potatoes, cut into 5mm thick slices
½ a red chilli, deseeded and finely chopped
200g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yoghurt
1 tbsp coriander, chopped
Salt and black pepper
1. Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.
2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.
3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.
4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.
5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.
6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.
7. Sprinkle with coriander, then carefully place the tomatoes on top and finish with a trickle of oil. Bring to the table in the pan.
2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.
3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.
4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.
5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.
6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.
7. Sprinkle with coriander, then carefully place the tomatoes on top and finish with a trickle of oil. Bring to the table in the pan.
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