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4 peeled pota­toes cut into cubes, almost cooked
2 onions chopped
3 cloves gar­lic, chopped
250 g fried bacon or chorizo
1 cup blanched peas
4 eggs, beaten
1 red pep­per, chopped
olive oil
hand full grated ched­dar cheese(optional)
hand­ful chopped spring onions


Use a big flat bot­tomed pot, with a lid. (for putting the coals onto.)

In your flat bot­tomed pot, fry the onions and red pep­per in some olive oil. Add the potato and fry until it has soft­ened and started to colour. Add the gar­lic and bacon and fry for another 5 minutes.

Add the peas and give a good stir, and let the pot sim­mer for a fur­ther 5 min­utes. Pour the egg over, and spread the cheese over the top if you decide to use it.

Remove most of the coals from under­neath your pot, and put as many coals as you can onto the lid. Let the pot “bake” for approx­i­mately 3045 min­utes. (Once again this may vary accord­ing to the con­di­tions that you are cook­ing in.)

Gar­nish with spring onions.

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