September 26, 2014
There are days when I have absolutely no idea what to cook. As my boys are picky eaters I usually cook them something to their taste but as these are around 5-8 meals they get to be boring to me. So I often cook two different meals a day. And when I’m lost among thousands of recipes I just grab the current issue of any of my fav magazines and try them. So this recipe is adopted from Morrisons mag. But as I’m not very organized for a reason I simply forgot to buy mushroom in the superstore as it was written in the recipe. But I had a really nice broccoli in the fridge. And don’t laugh please but I have never ever used corned beef before. I thought it was something fatty, disgusting stuff in a tin. But it was far much better than I expected so it’s not worth miss it. All in all the food had great textures, good flavors in under 30 minutes. I’m really impressed by these kind of easy-peasy recipes.
3 tbsp olive oil
1 red onion
1-1 red and yellow pepper
1 broccoli
500 gr potato
1 tin of corned beef
150 gr cherry tomato
2 tbsp ketchup
2-3 eggs
1 small bunch of flat leaf parsley
- Peel potatoes and dice. Put into a pan add water, salt slightly and bring to boil. When it’s tender put into a colander and set aside.
- Trimm the stalk of broccoli and separate the florets. Put into a steamer for a few minutes until keeps its shape but tender enough. The set aside.
- Heat the oil in the biggest frying pan You have. Add the onion wedges, diced peppers and cook for 3-5 minutes.
- Add the diced potato, stir well. Add the broccoli florets, too.
- Dice the corned beef and mix with the ketchup. Add to the pan. Add the halved tomatoes, too. Stir carefully.
- Make 2-3 holes in the pan. Beat the eggs into the holes and cook for an other 6-8 minutes until the eggy yolks are still runny.
- Sprinkle with finely chopped parsley.
