Do you ever get this Sunday night feeling? You know, at the end of a great, sunny weekend, full of your child’s smiles, and laughter, and walks around the park, good food and good company, and a host of simple, little joys. When you realise this is over, and in the morning, once again, you will don your corporate smile, and matching suit, and make your way to work.
When you get this feeling, you want and need something that will help you make the most out of the small slice of weekend you have left. Something comforting and safe.
This is what this dish is. A little piece of sunny Sunday, a bit of a smile on your plate, an edible hug to help you through the week ahead.
You will need (for 2):
1 green pepper
3 medium potatoes
1/2 onion, finely chopped
Peel and thinly slice the potatoes. In a non-stick frying pan, heat up enough olive oil to come up to about 5 mm deep. Gently fry the potatoes on a medium heat until cooked, but not crisp.
Meanwhile, de-seed the pepper and dice it. Add it to the pan about 10 min after the potatoes. When cooked, drain the vegetables onto kitchen paper and pour the oil out of the pan, reserving just 1 tbsp.
Return the pan to the heat with the reserved oil, and gently fry the onion. Add the potatoes and pepper. Spread in an even layer at the bottom of the pan.
Break the eggs over the vegetables, taking care not to break the yolks, and cook to your liking. Season, then serve with crusty bread.