- 400g new potatoes, see tip below
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2-4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- few large pinches of paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.
Speed things up
If you want to speed things up, you could cook extra potatoes the night before and cut them into thick chips, then just fry the onions for a few minutes before adding the potatoes.