Tapas-Style Eggs With Crispy Potatoes & Smoky Mayo
(3481 reviews from our customers)
Prep Time
30 min
Cuisine
Spanish
Escape to the bars of Barcelona with this easy tapas-style dish. You'll top a rich red pepper and white bean stew with a fried egg, and serve with crispy potatoes and smoky mayo. Buen provecho!
Prep Time
30 min
Cuisine
Spanish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (egg, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-sized pieces
Add them to a baking tray, drizzle with olive oil, season with cayenne pepper (can't handle the heat? Go easy!), salt and pepper, then put in the oven for 25-30 min or until golden and crisp – these are your crispy potatoes
2
Boil half a kettle
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and slice the brownonion[s] finely
Peel and chop (or grate) the garlic finely
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the sliced pepper and onion with a pinch of both salt and sugar
Cook for 7-9 min or until they've softened
Once softened, add the choppedgarlic and cook for a further 1 min
4
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 200ml [400ml]boiled water, then stir in half of the chipotle paste (save the rest for later)
Drain and rinse the cannellini beans
Add the stock and beans to the softened pepper and onion and cook for 10-15 min over a low heat or until reduced to a thick stew
5
Trim, then slice the spring onion[s] finely
Chop the coriander finely, including the stalks
6
Combine the mayonnaise with the chopped spring onion, remaining chipotlepaste, a drizzle of olive oil and half of the choppedcoriander (save the rest for garnish)
Season with a pinch of both salt and pepper and set aside – this is your smoky mayo
7
Once your potatoes are almost cooked, proceed with this step!
Heat another pan with a matching lid (large enough to fit 2 [4]eggs) with 1 tbsp [2 tbsp]olive oil over a medium-low heat
Crack the eggs into a bowl, and once the pan is hot, add the eggs in one go
Cover with a lid and cook for 2-3 min or until done to your liking, then remove from the heat and season with salt and pepper
8
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