After popular request, here is the recipe for what I like to call…Kosta’s Eggs!
You are probably wondering why I have chosen that name! Well, my dad was an avid runner (I have NOT inherited that gene), and on days that he decided to rest, he would make himself this dish for Brunch. I was lucky enough to always ‘conveniently’ be around the house when my dad was knocking up this dish – and it was worth it!
Apart from being super tasty, it really takes no time or effort to make. And it is also easily adaptable, you can add whatever topping you like…japalenos, chargrilled red pepper, avocado…you get the idea!
3-4 Charlotte Potatoes, quartered
2 medium eggs, beaten
30 grams crumbled feta
pinch of good quality dried oregano
pinch of chili flakes
Salt and Pepper, to season
4 TBSP good quality olive oil
To start, add the olive to a non-stick frying pan, place on the hob on a medium heat.
Add the potatoes and cook until golden brown, and soft. This will take about 5-10 minutes. To help the potatoes soften/steam, you can cover the frying pan with a lid.
Once the potatoes are cooked, add the beaten eggs, and make sure to spread this evenly around the potatoes.
Now, you don’t want to move the potatoes and eggs around too much, just enough so that the eggs cook but still hold their shape. The eggs should be done in 2 minutes.
Remove the frying pan from the heat, crumble over the feta, as well as the oregano and chili flakes. Season to taste, and enjoy!
This goes great with a green salad on the side, along with a dollop of chili jam.