2 orange peppers
1 large red onion
300g cooked potatoes
A couple of sprigs of rosemary
50g goats’ cheese
2 tsp red wine vinegar
A pinch cracked chili
1 Cut the peppers and potatoes into medium sized chunks, thinly slice the red onion and cut the goats’ cheese into cubes.
2 Fry the potatoes, cracked chili, rosemary sprigs and 2 tbsp olive oil in a large non-stick frying pan for 8-10 minutes until lightly golden on all sides. Remove from the pan and put to one side.
3 Add the onion and peppers to the pan and fry for 6-8 minutes until soft and tinged golden brown. Add the potatoes back to the pan, pour over the red wine vinegar and dot with the goats’ cheese.
4 Clear two small spaces in the pan and break in the eggs. Fry for two minutes then place under a hot grill for 30 seconds to finish before serving.
Recipe courtesy of It’s Pepper Time