About this recipe:This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.
350 g potatoes, peeled and cut into small dice
1 tablespoon olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, seeded and thinly sliced
1 green capsicum, seeded and thinly sliced
1 yellow capsicum, seeded and thinly sliced
2 zucchini, sliced
6 tomatoes (about 400 g in total), cut into chunks
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
salt and pepper to taste
4 large eggs
Directions Prep:25min › Cook:35min › Ready in:1hr
Parboil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain and set aside.
Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2–3 minutes to soften. Add the capsicums and zucchini and fry, stirring occasionally, for a further 10 minutes.
Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6–8 minutes or until all the vegetables are tender.
Stir in the oregano and season to taste with salt and pepper. Make four hollows in the vegetable mixture and break an egg into each hollow. Cover the pan with a lid or a baking tray, and cook for 8–10 minutes or until the egg whites are set. Serve immediately while piping hot.