Mar 31, 2015

Huevos Estrellados

Huevos Estrellados

This tapas recipe by Omar Allibhoy has been on my to-do list forever now. What kept me so long? I couldn’t get my hands on Padrón peppers. Sad, isn’t it? You just couldn’t find them here… up ’til now.

Last week I got a food pr-box (called the foodybox — muchisimas gracias, Robert Kroon) and lo and behold, in it I found these green beauties from the guys over at Westland peppers.

So what are they? Basically they’re mellow and flavourful chillies that have little to no heat, and almost melt in your mouth. All they need is to be swirled around a hot pan coated with some good-quality olive oil and a sprinkling of salt, and you’re good to go.

But as good as they taste on their own, eating them alongside sweet caramelized onions, crunchy olive-oil potatoes, garlic and soft eggs makes these peppers soar to heights one would never expect a humble pepper to reach.

You gotta try this, if not for Easter brunch then just for lunch sometime, but you have to try them. It’s really that good.

 

Ingredients:

2 big potatoes
1 small onion
2 garlic cloves
4 eggs
handful padrón peppers
splash of good quality olive oil
salt and pepper

 

Directions:

Recipe for 2!

Peel the onion and thinly slice it in half-rings.
Huevos Estrellados

Peel and thinly slice the potatoes.
Huevos Estrellados

Also slice the garlic and give the padrón peppers a good wash.
Huevos Estrellados

Heat about 3 to 4 tbsp olive oil in a non-stick pan and add your onion and potatoes.
Huevos Estrellados

Cook them for about 15 minutes over medium heat while stirring often, until the onions are golden and sweet and the potatoes are fully cooked.
Huevos Estrellados

 
Cook them as dark and crunchy as you like! Transfer the potatoes to a plate and keep them warm.
 

Heat a little more oil and blister the padrón peppers forabout a minute or two, then add the garlic and give it an extra 30 seconds.
Huevos Estrellados

Add your potatoes and onions to the mix. These peppers were a bit big, or I would have blended it more.
Huevos Estrellados

Break the eggs into the pan, but here’s the kicker: do it from a distance of at least 30cm (above the pan) so the eggs really crash into the mix.
Huevos Estrellados

 
Season everything with a good pinch of salt and pepper, and let the eggs cook until the eggwhite has set but the yolk is still soft and runny.
 

This is love in a frying pan.
Huevos Estrellados

Recipe adapted from Tapas Revolution
 

Variation: stir in some chopped jamón serrano (dry-cured Spanish ham) before adding the eggs!

Huevos Estrellados
Ingredients
    2 big potatoes
    1 small onion
    2 garlic cloves
    4 eggs
    handful padron peppers
    splash of good quality olive oil
    salt and pepper

Directions
    Peel the onion and thinly slice it in half-rings. Peel and thinly slice the potatoes and the garlic. Give your peppers a good wash. Heat about 3 to 3 tbsp olive oil in a non-stick pan and add your onion and potatoes. Cook them for about 15 minutes over medium heat while stirring often, until the onions and golden and sweet and the potatoes are fully cooked. Cook them as dark as you like.

    Transfer the potatoes to a plate and keep them warm. Heat a little more oil and blister the padron peppers for about a minute or two, then add the garlic and give it an extra 30 seconds. Add your potatoes and onions to the mix. Break the eggs into the pan but do it from a distance of at least 30cm (above the pan) so the eggs really crash into the mix. Season everything with a good pinch of salt and pepper and let the eggs cook until the eggwhite has set but the yolk is still soft and runny.

Meal type: Brunch
Servings: 2
Copyright: © kayotickitchen.com
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