about 8 small potatoes - Irish if ya can ;) peeled, growth bits removed, chopped into quarters
extra virgin olive oil
4 crushed red pepper pods - i like it spicy
1 small red onion, chopped
a handful of mushrooms, maybe 5 or 6, chopped
tablespoon aka a quick pour of balsamic vinegar
4 cloves of garlic, finely chopped - i like extra garlic
1 tin of chopped tomatoes or whole roma tomatoes - then chopped yourself (with juices)
3 forkfuls of capers
bunch of spinach leaves
2 organic eggs
Heat a pot of boiling water and add the potatoes - cook until tender, about 8-10 minutes - check with a fork but make sure they are not too soft. Drain. Preheat the oven to 375F.
Meanwhile, heat the olive oil in a pan and add the onion with the red pepper flakes and thyme. Cook on low heat until the onions are soft then add the mushrooms and garlic, stirring and then add the balsamic vinegar to lightly coat which adds some colour to the mushrooms. Season with salt and pepper. After about a minute or so, until incorporated and mixed well, add the tin of tomatoes with the juices and simmer for about 10 minutes - until you get bored or until you think the flavours have melded nicely. Taste it and see if it needs more salt, pepper, thyme or red pepper flakes. Then add the potatoes and capers and mix with the tomatoey sauce until coated nicely and simmer for another 5 minutes. Then add a bunch of spinach and fold into the sauce until the spinach leaves wilt. Transfer to an oven-proof pot and make an indentation to crack each egg into. Put in the oven for about 12 minutes until the egg whites settle, but before the yolk is cooked through. Season with salt and pepper. serve immediately. serves two. or just one for myself and for breakfast tomorrow.
one crock pot for one happy person.