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Smashed eggs ... have definitely got to try this

I'm in the office on a Saturday night going a bit stir crazy on a pitch. I saw this recipe by Omar Allibhoy in the Times today and I've just looked it up on my desktop 
I love peppers di Padron and potatoes and egg. It also looks like theres a cheeky bit of a jamon on top which could be pretty bloody fab too.
Hangover breakfast perhaps?

Serves 2
200ml olive oil
Half Spanish onion, thinly sliced
2 medium potatoes, peeled and thinly sliced
2 garlic cloves, thinly sliced
Handful of Padrón peppers
4 eggs
Salt and freshly groundblack pepper
1 Heat the olive oil in a large nonstick frying pan over a medium to high heat and add the onion and potatoes. Fry for about 10 minutes, or until golden. Remove from the pan and set aside. Drain the oil from the pan, leaving just enough to fry the garlic. Add the garlic and Padrón peppers and fry for 30 seconds before returning the potatoes and onions to the pan.
2 Break the eggs into the pan. Do this from a distance – at least 30cm – so that the eggs crash into the mix. Season with salt and pepper and let the eggs cook for a minute or so without stirring. They should still be very runny. Use a wooden spoon to carefully mix them in – remember you are not trying to make scrambled eggs! Serve immediately.
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Comments

Anonymous said…
Copying a recipe word for word from a book is not only lame, it's illegal, particularly when you don't give the author a credit. I doubt the NYT would print it without permission and a credit.
January 8, 2017 at 3:14 PM
Barry said…
If you look closely at my blog you will see that i am not trying to misrepresent other peoples recipe as my own ... in fact the whole point is to cook other peoples recipes.
However I didn't credit the writer in this case .. so i have corrected it.
Thanks
January 8, 2017 at 5:06 PM
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