John Whaite's Spanish crashed eggs
I lived on this nearly every day when I lived in Spain as a student! It's a hodge podge of goodness and magic!
Not everyone is on their summer holiday's but it IS the weekend so if you've got a lazy Saturday or Sunday looming with not much to do, why don't you have a lazy breakfast or have a bit more of a lie-in and make it a brunch!
Catch up with Lorraine on ITV Player
Serves 2
Ingredients:
200ml olive oil2 medium sized, Maris Piper potatoes, sliced as thinly as possible1 red pepper, cut into 5mm chunks4 spring onions, cut into 2cm pieces1 tsp smoked paprika2 cloves garlic, finely sliced4 large eggsSmall handful fresh flat leaf parsley50g manchego cheese, grated, for toppingSour dough bread to make into toasted soldiers for serving
Method:
In a large frying pan, heat the oil over a medium heat until its hot. Add the potatoes and fry, stirring every so often, until the golden - about 10 minutes. Once cooked, scoop the spuds onto a plate and remove the oil from the pan except about a tablespoonful.
Over a high heat, stir-fry the pepper and spring onions until slightly coloured - about 3 minutes.
Add the garlic and paprika to the pan and fry for just ten seconds, then add the potatoes back to the pan. Crack the eggs into the pan from a height - a good 30cm - and leave to fry for a minute before gently stirring the eggs to break the yolks into the mixture.
Top with the parsley and cheese.