While grocery shopping for this recipe, I realised that 3 – 4 small-medium sized potatoes equates to 400g! Learning about portion sizes and portion control, that’s 1 potato per person. Anyway, this recipe is a great way to use up all your left over veggies!
Preparation time: 20 minutes
Cooking time: 50 minutes
500g ripe tomatoes
60ml olive oil
400g all-purpose potatoes, cut into 2cm cubes
1 red capsicum (pepper), cut into strips
1 onion, chopped
100g serrano ham (or thickly sliced soft, pale prosciutto)
150g asparagus spears, trimmed
100g fresh or frozen green peas
100g baby green beans, trimmed and halved
2 tbs tomato paste (concentrated puree)
100g chorizo sausage, thinly sliced
2 tbs chopped flat-leaf (Italian) parsley
1. Score a cross in the base of each tomato. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Roughly chop the flesh.
2. Heat the olive oil in a large frying pan and sauté the potato over medium heat for 8 minutes, or until golden. Remove with a slotted spoon. Lower the heat and add the capsicum and onion to the pan. Slice two of the ham slices into pieces similar in size to the capsicum and add to the pan. Fry for 6 minutes, or until the onion is soft.
3. Reserve four asparagus spears. Add the rest to the pan with the peas, beans, tomato and tomato paste. Stir in 125ml water and season well with alt and pepper. Return the potato to the pan. Cover and cook over low heat for 10 minutes, stirring occasionally.
4. Preheat the oven to 180C. Grease a large ovenproof dish, without any excess liquid. Using the back of a spoon, make four evenly spaced, deep indentations in the vegetables and carefully break and egg into each. Top with the reserved asparagus spears and he sliced chorizo. Slice the remaining ham into large pieces and distribute over the top. Sprinkle with the parsley. Bake for 20 minutes, or until the egg whites are just set. Serve warm.