Huevos Rotos with Padron Peppers & Alioli

READY IN

45 mins

COOKING TIME

35 mins

PREP TIME

10 mins

SERVES

Serves 2

ingredients

500g new potatoes

2 cloves of garlic, peeled

50ml extra virgin olive oil

IN STOCK

2 sprigs of rosemary, leaves picked and chopped

1 pack of Padron peppers

IN STOCK

4 free-range eggs

Finca La Barca Oak Smoked Alioli

IN STOCK

Method

1. Slice the potatoes into 1 cm coins. Mix with garlic, a splash of olive oil, sea salt, black pepper and rosemary. Mix so the potatoes are coated. Roast in the oven for 25 to 30 minutes at 210°C/190°C fan, turning halfway through.

2. Add a generous amount of extra virgin olive oil to a non-stick frying pan. When the oil is smoking, add the Padron peppers and fry until blistered. Remove to a plate and salt generously.

3. Add more (generous amount) extra virgin olive oil to the same pan. When the oil is slightly smoking, add the eggs and fry so the whites are crisp around the edge and the yolk is still runny.

4. Remove the potatoes from the oven and transfer to serving plates. Top with eggs and Padron peppers. Season the eggs and add a sprinkle of sweet smoked paprika.

5. Break up the eggs with a knife and fork, add a dollop of alioli, and serve.