It’s been a while, but I’m back. Six months without a kitchen, but as the building work comes to a close I’m keen to get cooking. This is my take on Spanish eggs and is a lovely quick store-cupboard supper. The recipe is flexible and can be easily modified for personal taste. Serves 2: Ingredients: Rump steak, seasoned with salt and pepper. 2 handful of new potatoes (150-200g per person) thickly sliced. Half an onion, thinly sliced. 1-2 garlic cloves, crushed. Tsp harissa paste Pinch of chilli flakes Heaped tsp smoked paprika Couple of knobs of butter 2 -4 eggs, depending on appetite Salt and pepper Method; Cook the potatoes in boiling water for 8-10 mins, or until tender. Drain and put to one side. Melt a knob of butter in a frying pan and cook the steak as desired. This steak was cooked for 2 mins each side. Once cooked remove from the pan and leave to rest. In the same pan melt another knob of butter and then add the potatoes and onions. Cook for a few minutes until they are starting to colour, before adding the garlic, harissa, paprika and chilli flakes. Cook for another couple of minutes, stirring frequently to ensure even colouring. Crack over the eggs and leave until cooked. I find that a lid over the pan helps this process. Season and serve with slices of the steak. A little sirracha sauce on the side goes well.