Name: Smoky paprika eggs with leeks and silverbeet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram small potatoes, peeled; 2 tablespoon butter; 2 medium-sized leeks; 2 tablespoon extra-virgin olive oil; 6 large leaves silverbeet; 2 clove garlic, peeled and crushed; sea salt and freshly ground black pepper; 1/2 teaspoon smoked paprika; 4 large (size 7) free-range eggs, at room temperature

Smoky paprika eggs with leeks and silverbeet

This tasty and hearty brunch dish will set you up for the day. It also makes a good Sunday night supper – flesh it out with grilled mushrooms and tomatoes to turn it into a full meal.

Ingredients

600 gram small potatoes, peeled

2 tablespoon butter

2 medium-sized leeks

2 tablespoon extra-virgin olive oil

6 large leaves silverbeet

2 clove garlic, peeled and crushed

sea salt and freshly ground black pepper

1/2 teaspoon smoked paprika

4 large (size 7) free-range eggs, at room temperature

Method

1.Steam or boil the potatoes until nearly tender. Slice thickly, then fry in sizzling butter in a medium-sized frying pan until golden.

2.Trim the root end off the leeks, shave off the top of the leaves, then split each leek in two down its length. Wash thoroughly, then chop.

3.Place in a large pan with the oil, cover with a lid and cook gently for about 12 minutes over a medium heat until wilted and tender.

4.Discard the white silverbeet stems (use them in soup, or stir-fry). Chop the leaves finely and add to the pan of leeks along with the garlic, ¼ tsp sea salt, pepper and half the smoked paprika. Cook for about 5 minutes, until wilted, stirring often.

5.Make hollows in the leek and silverbeet mixture then break the eggs into them. Season with sea salt, pepper and the remaining paprika. Cover the pan with a lid and cook for about 5 minutes, until the egg whites are set, keeping the yolks soft and flowing. Serve with the potatoes.

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Ingredients

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