I made this for my friends the other night and they loved it. I’m not being cocky but it’s literally insane.
The sweetness of the sweet potato and peppers combined with the saltiness of the Bresaola and feta is genius. It might sound long to make but it’s super super easy. I used to make this with chorizo (sorry Rabbi Leibovitz) but the fat content is MUCH lower in Bresaola… and it’s beef! If you’re being a bad jew then use chorizo for sure.
Serves: 4 people
Shit you need:
12 eggs (or alternatively 1 ostrich egg, or 1,000 quail eggs)
3 peppers (red, yellow, orange are the sweetest)
2 sweet potatoes
6 slices of Bresaola (Sub for chorizo if you want)
A pack of olives and feta from the supermarket
1 onion diced
1 clove of garlic
2 tbs. herbs de provence
Method to the madness:
Just a quick note – my fave bitch in the whole world Ina Garten (Barefoot Contessa) once taught me to season with salt and pepper the whole way through. This is so true for this recipe.. you need to season a bit with salt and peps every time you add something or it will be blandy blanderson at the end.
1. First things first, peel the sweet potatoes, chop them in cubes and put them on the boil for 10 minutes till they go soft.
2. While the sweet pots are boiling dice the onions, smush the garlic, chop the peppers and season with salt, pepper, herbs
3. Throw it together in a pan and soften that shit for about 10 mins. Throw in the sweet p’s when they’re soft.
Take it off the heat and add the feta and olives. Put aside for a minute.
4. In the pan, line the bottom with the bresaola or the chorizo. You should use a bit of oil here as it will make the meat go crispy and the egg won’t stick
5. Lay on top the sweet potato, pepper, feta, onion, garlic etc. mixture
6. Pour over the egg (season with salt and peps)
7. Cook on the hob for about 5 minutes till you can see the sides cooked
8. Finish off underneath a high grill for about 7 mins
9. The moment of truth – turn it out onto a plate and serve!
As Ina would say – Jeffrey’s gonna love this!