This is a simple and delicious recipe. Its traditionally served as a breakfast and brunch dish, but I often cook it for supper for my two-year-old son who loves it and will devour a whole bowl. We visited my brother and his family in Jordan a few years ago when Otis was just little and he polished off half of the helping that we had ordered fir brunch. I have a feeling this recipe is one that Otis will remember his mama cooking for him on days when she was flat out of ideas and energy and I quite like that.
ingredients
Bag of new potatoes, scrubbed and diced
4 large free range eggs
4 table spoons of extra virgin olive oil
Salt
Pinch of paprika
method
Par-boil the potatoes for 8 minutes, then drain and pat dry
Fry the potatoes in the olive oil on a low/ medium heat for 10-20 minutes until they golden up and begin to crisp
Crack the eggs over the potatoes and slowly turn with a wooden spoon until the yolks gently break up
Once the eggs are cooked through add the salt and paprika
The Olive Tree Kitchen 