|30 ml||fresh chillies — 573|
|1||onion — halved, thinly sliced|
|250 g||bacon — shoulder, diced|
|600 g||potatoes — peeld and cubed|
|6||eggs — large, slighly beaten|
|3||spring onions — finely chopped|
|15 ml||dukkah — seasoning, optional|
Heat half the oil in a large non-stick, oven-proof frying pan. Saute´ the onion and bacon until the onion is soft. Add the potatoes and cook for about 10 minutes, stirring occasionally until the potatoes are soft.
Remove the mixture from the pan and set aside. Clean the pan and then heat the remaining oil. Add 30ml water and the spring onions to the eggs and season to taste.
Return the potatoes to the pan and pour over the egg mixture.Sprinkle with dukka seasoning, if using. Cook over a medium to low heat for about eight minutes or until the egg is set. Place the pan under a hot grill for a few minutes until golden. Serve sliced accompanied with a salad.
Image and text: Ideas magazine.