Serve this with grilled bacon, for a tasty brunch.
Serves 2
Ingredients
300g medium boiling potatoes, diced
1 Tbsp vegetable oil
1 yellow, green or red capsicum, diced
1 onion, chopped
½ x 30g pack fajita seasoning mix
4 Tbsp water
3 eggs
Spring onions to serve
Instructions
- Boil potatoes for 6 to 8 minutes or until tender.
- Drain potatoes.
- Heat oil in a heavy-based frying pan and stir fry capsicum and onion for 3 to 4 minutes.
- Add the fajita seasoning with water.
- Stir in the potatoes and cook for 1 to 2 minutes.
- Transfer to a heatproof serving dish. Make 3 hollows in the mixture and add the eggs.
- Place under a preheated grill for 2 to 3 minutes.
- Sprinkle spring onions and serve immediately.
Variation: Replace fajita mix and water with 4 Tbsp of a Mexican flavour sauce.
To boil potatoes:
- Place prepared potatoes in a heavy-based saucepan and add sufficient cold water to just cover.
- Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
- Cook until tender when tested with a skewer or tip of a knife. Time will depend on size of pieces.
- Add extra boiling water if necessary. Drain and serve.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Nutrition Information Panel
| Per Serving [2 Serves] | |
| Energy | 1235 kJ |
| Protein | 10.8g |
| Total fat – saturated fat | 11g 1.8g |
| Carbohydrates – sugars | 35.5g 6.9g |
| Fibre | 3.8g |
| Gluten | g |
| Sodium | 562g |