Eggs, pota­toes and chorizo

Yo­tam Ot­tolenghi’s break­fasts

The Guardian - Feast - - Front Page -

Prep 6 min Cook 55 min Serves 4+

1kg char­lotte pota­toes, quar­tered length­ways 60ml olive oil 4 gar­lic cloves, peeled, 2 crushed and 2 thinly sliced 1½ tbsp thyme leaves Salt and black pep­per 200g cook­ing chorizo, cut in half length­ways, and then into 5mmthick slices 250g cherry toma­toes 250g baby spinach 10g tar­ragon leaves, roughly chopped 6 large eggs

This is a per­fect brunch or easy fam­ily din­ner. Apart from quickly wilt­ing the spinach, ev­ery­thing is cooked in the oven. I’ve used 200g chorizo, be­cause many pack­ets come in that size, but feel free to add more – even up to 300g. Serve with a sim­ple green salad.

Heat the oven to 220C/425F/gas 7. Put the pota­toes in a high-sided, 20cm x 30cm roast­ing tray or oven dish. Add three ta­ble­spoons of oil, the crushed gar­lic, thyme, a tea­spoon of salt and plenty of pep­per. Toss to coat, then roast for 20 min­utes, un­til they start to brown. Stir in the chorizo and toma­toes, and roast for 20 min­utes more.

Mean­while, heat a ta­ble­spoon of oil in a large fry­ing pan on a medium-high flame. Once hot, fry the sliced gar­lic for one to two min­utes, un­til it starts to brown. Add the spinach and an eighth of a tea­spoon of salt, stir for two to three min­utes un­til the spinach has com­pletely wilted, then stir in the tar­ragon and take off the heat.

Once the pota­toes, chorizo and toma­toes have fin­ished cook­ing, dot the spinach mix­ture ran­domly around the tray. Break in the eggs and sprin­kle them with a gen­er­ous pinch of salt and plenty of pep­per. Cover the tray with alu­minium foil and bake for an­other eight min­utes. Re­move the foil, bake for a fi­nal four min­utes, un­til the egg whites are cooked but the yolks are still runny, then serve at once.

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