A delicious combination of spinach, mushrooms, potatoes and red pepper topped with sunnyside up eggs and parmesan makes this an indulgent weekend breakfast. Served with delicious crusty french bread to mop it all up with.
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Ashika | Gardening Foodie
Ingredients
30mloil
1small onion chopped
1cloveof garlic grated or crushed
1teaspoonchilli powderoptional
3medium potatoes fried and drained
250gbrown or white button mushrooms
100gchopped spinach
small red bell peppercubed
4eggs
10ggrated parmesan
salt and freshly ground black pepper
Instructions
Deep fry potatoes and drain on paper towels. Set aside.
Heat 30 ml oil in a pan on medium heat.
Saute onions and garlic and cook for 5 minutes. Add in the chopped mushrooms and pepper and cook for 5 minutes until softened. Chop the spinach roughly and stir it in with the mushrooms and pepper. Cook until the spinach has wilted, about 5 minutes. You can cook it longer if you prefer the spinach to be softer and not so crispy. Add chilli powder if using. Season with salt and pepper to taste.
Put in the fried drained potatoes and mix in gently to avoid breaking the potatoes too much.
Crack eggs over cooked vegetables and cook until just set.
If you prefer the yolks runny, then cook until the whites are set. Or if you prefer well done eggs then just turn down the heat a bit and cook with the pan covered and cook to your preference. Sprinkle with grated parmesan and freshly ground black pepper.