This easy one-pan is really filling and comforting for a cold and chilly night. I first made it the day my first book was published, so I usually serve it with a bottle of champagne!
- Light Olive Oil
- Medium Knob Unsalted Butter
- 2 Small or 1 Large Onion, thinly sliced
- 2 Large or 3 Small Baking Potatoes, cubed
- Freshly Ground Sea Salt & Black Pepper
- 200g (7 oz) Uncooked Black Pudding
- 4 Large Eggs
- Small handful Flat Leaf Parsley, chopped
- Heat the oil and the butter together in a large, non-stick frying pan or casserole dish over a medium heat until the butter is frothy.
- Add the thinly sliced onion, and toss the onion in the butter oil mixture until every piece is well coated. Turn the heat down to medium low, and leave the onions to cook down until translucent and slightly caramelised, but not browning at all, stirring occasionally. This should take about half an hour.
- Meanwhile, par-boil the potatoes in a pan of salted water. This should take about 10 minutes once the water has come to the boil (add the cubed potatoes to a pan of cold water first) – they should be still firm, but you should be able to put the tip of a knife through them. Drain, and set aside.
- Remove the onions from the pan. Add a generous splash more oil to the pan and turn the heat up to medium high. Add the potatoes and season with salt and pepper. Fry until golden, this should take 10-15 minutes.
- Crumble the black pudding into the pan, and cook for another 5 minutes until the black pudding is cooked and slightly crispy.
- Stir in the onions, and make 4 wells to crack the eggs into. Add the eggs, and put the lid on the pan, turning the heat down to low. Cook until the eggs are just set – this should take about 5 minutes, and take straight to the table sprinkled with the parsley and another few grinds of black pepper.