It might sound like a strange combination but trust me. It works!!
About 5 tablespoons of olive oil
200 grams red potatoes, diced with their skins still on
50 grams broccoli broken into small florets
Chopped fresh parsley leaves
Couple cloves of garlic
2 large eggs
Salt & pepper to taste
What to do:
Par-boil the broccoli florets for about 10 minutes or until they just start to soften.
Heat the oil in a large frying pan. About 5 tablespoons should do it…you need enough to give the potatoes a good covering as you fry them. Stir them over a medium heat for about 10 minutes, then mix in the broccoli. Cook for a further 5 minutes or until the potatoes are tender and golden. Next add the parsley, garlic, salt and pepper, then remove from the heat.
Transfer everything into an ovenproof dish. Make a hole in the middle and break the 2 eggs into it.
Pop into the oven and cook at 200C/Gas Mark 6 for about 10 minutes. The whites of the eggs should be cooked through by this time but the yokes still nice and runny.
For that extra bit of decadence, add grated cheese to the top of the dish and stick it under the grill for 5 minutes. Mature Cheddar or Goat Cheese would work wonders. This realisation dawned on me about half-way through cooking but, alas, my fridge was completely cheese-less at the time. Gutted!