An easy peasy way to use that can of spam in the back of your cupboard! Crispy spam cubes, potato, perfectly cooked eggs, and loads of herbs. Serve with toasted bread, and enjoy!
Done in 30 minutes
Serves 4
1 tinspam, cubed
200gpotatoes, diced
1bell pepper, diced
1red onion, diced
1jalapeno, sliced
4eggs
Chives, finely chopped
Spring onions, finely chopped
Salt and pepper, to taste
Olive oil
Toasted bread, to serve
Spam is a controversial food, undeservedly so! It's used in cuisines throughout the world, particularly Asia, where it features heavily in dishes from the Philippines and South Korea.
Dice the spam, then add to a skillet with a splash of oil over medium heat. Heat until the cubes are golden and crispy. Remove with a slotted spoon
In the same pan, add the potatoes - don't worry about pre-boiling them!
Season with salt and pepper, and add a splash more oil if needed. Once browned and slightly softened, add in the pepper, onion, and chilli.
Cook for a further few minutes until soft and fragrant. Add the spam back in, then make four wells. Crack the eggs straight in, and season with salt and pepper.
You can either cover with a lid and cook over the hob, or pop them into a 180 C oven for 10 minutes, whatever you prefer!
Finish with chives and spring onions, and serve with toasted bread. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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