I lived on this nearly every day when I lived in Spain as a student! It's a hodge podge of goodness and magic!
– John Whaite
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!
200ml olive oil
2 medium sized, Maris Piper potatoes, sliced as thinly as possible
1 red pepper, cut into 5mm chunks
4 spring onions, cut into 2cm pieces
1 tsp smoked paprika
2 cloves garlic, finely sliced
4 large eggs
Small handful fresh flat leaf parsley
50g manchego cheese, grated, for topping
Sour dough bread to make into toasted soldiers for serving
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.