A quick and easy weeknight meal using up leftover ingredients in the fridge. In no way should you follow this recipe exactly, as it’s supposed to use anything up from your Sunday night leftovers to some vegetables you may have forgotten about. However, just because it’s using up leftovers does not mean it's not delicious!
About 60 grams of thinly sliced pancetta
4 Yukon gold potatoes, already chopped parboiled from the weekend
3 Green onions, white and light green parts chopped only
1 Clove of garlic
¼ Cup of marinated peppers
½ Cup of cheddar cheese, grated
Salt and Pepper to taste
Cumin to taste
Curry to taste
4 poached eggs
Boil the water for your eggs.
Start by cooking the pancetta slices on medium heat until just starting to turn golden brown, add the potato and cook for 3-4 minutes. If the pan seems dry add a little vegetable oil. Add remaining ingredients and cook for about 10 minutes. Turn heat down to low, sprinkle on cheddar cheese and let sit until ready to serve.
Once the eggs are ready, serve potatoes in two bowls and place the eggs on top. I would recommend serving the eggs soft so you can mix the egg yolk with your potatoes.