DETAILS
Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
INGREDIENTS
- 375g new potatoes, peeled and cut into medium slices
- 150g fine green beans, halved
- 1 tbsp light olive oil
- 2 large red peppers, deseeded and roughly chopped
- 4 cloves garlic, crushed
- 4 large very ripe tomatoes, roughly chopped
- 2 tsp sweet smoked paprika
- 1 red chilli, chopped
- 1½ tbsp tomato purée
- leaves from 2 sprigs of thyme or ½ tsp dried
- 3 spring onions, finely sliced
- 100g frozen peas, thawed under cold water
- 2 handfuls of flat-leaf parsley leaves, chopped
- 6 large free-range, organic eggs
- bread and salad, to serve
METHOD
- Bring the potatoes to the boil in a pan of cold water, cover and allow to simmer fast for 8 minutes or until tender. Add the green beans for the last 4 minutes into the water or ideally using a steamer on top. Remove them separately to a colander and cool under cold running water.
- Meanwhile, heat the oil in a shallow 20cm casserole or frying pan over a medium-low heat, add the red peppers and cook for 6 minutes or until softened. Add the garlic, tomatoes, paprika, chilli, tomato purée, thyme and some salt and pepper, mix well and cook for 15 minutes or until thickened and reduced.
- Stir in the spring onions, potatoes, green beans, peas and half the parsley. Roughly beat the eggs and fold through. Turn the heat up to medium, cover with a lid and cook for 10–15 minutes, until the eggs are set.
- Sprinkle over the rest of the parsley and serve with bread and salad.
Recipe created by @katy_mcclelland. Photography by @catherine_frawley