Crashed eggs

This is a dish from Madrid in Spain.  It can be served at almost any meal from breakfast to supper.  It comes somewhere between fried and scrambled eggs and gets its name because the eggs are dropped into the cooking pan from some height above it.

Preparation Time: 5 Mins

Cooking Time: 15 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

200 ml             Olive oil     

½                   Onion  - sliced thinly 

2                    Potatoes  - sliced thinly          

2 cloves           Garlic  - sliced thinly  

4                    Eggs         

                     Pepper  - freshly ground, black  

                     Salt          

Method

Heat the olive oil in a frying pan over a medium heat and add the onion and potatoes.  Fry for about 10 minutes, or until golden.  Remove these from the pan and set aside.  Drain the oil from the pan, leaving just enough to fry the garlic.  Add the garlic and fry for 30 seconds before returning the potatoes and onions to the pan.

Break the eggs, one by one, into the pan at least 30 cm above the pan — so that the eggs crash into the mixture.  Season with salt and pepper and let them cook for a minute or so without stirring.  They should still be very runny.  Use a wooden spoon to mix them in.  Serve immediately.

Wine recommendations

A white wine.

Conventional

     Mâcon

Interesting

     Côtes du Rhône blanc

     Pinot Blanc

Adventurous

     Beaujolais