My mum used to cook this for us sometimes. It is an increadibly simple yet tasty dish that you can put together with just a few ingredients!
I like to cook my potatoes and onions slowly and for a long time. This helps the flavour develop and the end product is a culinary and delight both for the palate and the pocket!
The eggs will provide you with protein and the potatoes give you carbohydrates. The onions and garlic are packed with sulphur that aid your detoxification pathway and also provide fibre for your gut and food for your microbiome. I recommend accompanying this dish with some vegetables or a green salad with grated carrots, simply dressed with some lemon juice and pomegranate molasses
3-4 medium sized white potatoes, peeled and diced to 1-1.5cm
2 medium size red onions
3 cloves of garlic, slightly crushed
1 bayleaf
Virgin olive oil
A blob of butter
Flat parsley, chopped
Fresh basil leaves, chopped
4 large eggs
Sea salt and ground black pepper
Add the olive oil to cover the base of the pan, throw in the garlic cloves and heat up. Add the rinsed and drained potato dice and cook on medium heat. Season with salt and pepper and keep turning and tossing the potatoes to cook them through. I covered the pan with a lid in between stirring the potatoes so they cook in the steam and don't burn.
When the potatoes are soft to the piercing of the knife pour off the excess oil and add the blob of butter to the pan than add the onions to the pan along with the bayleaf. Keep tossing the pan till the onions are also soft and slightly caramelised add the fresh herbs and toss one more time.
Whisk the eggs in a bowl and if need be add a pinch of salt and pepper. Pour the egg mix into the pan and give it a few stirs to move the set base of the eggs around and allow more liquid egg to make contact with the pan and set. Than you have 2 options either cover the pan and turn the cooker to very low burner to cook the egg mix through or you can pop the pan under a top burning grill and cook the eggs on the top through.
Try not to cook the eggs to long as they will become leathary and unpalatable. Serve with a large green salad or some steamed green vegetables!