| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | A, Carte, La, Travels | 4 | Servings | |
INGREDIENTS
| 450 | g | Salt cod, soaked and drained |
| 4 | Eggs | |
| 4 | Potatoes, boiled in their | |
| skins | ||
| 150 | Olive oil | |
| 3 | Cloves garlic, chopped | |
| 2 | Onions, chopped | |
| 3 | T | Finely chopped fresh basil |
| Salt and pepper | ||
| 20 | Black olives |
INSTRUCTIONS
Put the salt cod and eggs (still in their shells) into a pan and add enough water to cover. Bring to the boil and simmer for 8 minutes. Remove the eggs and check on the cod to see how it is doing. If it flakes easily, drain it. If it doesn't simmer gently for a few more minutes until it is done, then drain. Flake the cod, discarding the skin and bones. Shell the eggs and slice. Peel the cooked potatoes and cut into 2.5cm chunks. Put the olive oil and garlic into a wide deep frying pan and warm over a gentle heat for a minute or so, then add the onions. Cook until the onions are translucent and tender, without browning. Now add the flaked salt cod, stir in a minute and add the potatoes. Continue stirring until piping hot, then stir in the parsley and pepper. Add a little salt if it is needed, but be careful as the cod may have already provided quite enough. Tip into a warm serving dish and garnish with the sliced eggs and olives. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 186mg
Sodium: 201.2mg
Potassium: 277.4mg
Carbohydrates: 10.6g
Fiber: 3g
Sugar: 3.4g
Protein: 8.1g