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BREAKFAST

Spanish Hash & Eggs

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Ingredients: ( For the sauce)

  • Olive Oil- 1 tbs.
  • Onion (chopped) -1
  • Garlic – 4 cloves, sliced
  • Red Chilli- 1, minced
  • Carrot- 1 medium, finely chopped
  • Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
  • Chopped Tomatoes- 1 can, or 3 fresh
  • Red Wine Vinegar- 1tbsp.
  • Salt and pepper to taste

Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. The left overs will make lot’s of other tasty treats.

Ingredients for the Hash: (Serves 2 but you can easily double or triple it)

  • Potatoes (boiled and cubed)- 2 medium
  • Olive Oil- 1 tbsp.
  • Eggs- 1-2 per person
  • Goat Cheese (crumbled)- 1 tbs. (or use whatever cheese you like)
  • Parsley- 1-2 sprigs

 

Method:

Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes. Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer. Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use. Preheat your oven to 350F/180C Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks. Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.

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