|Sat Fat 2.8g||14%|
Preheat the oven to 200°C/Gas Mark 6/180°C fan. If using, infuse the saffron in a couple of tablespoons of warm water.
Heat the oil in a small (24cm) frying pan.
Fry the onions, garlic and cumin over a low heat until the onions are soft for about 10 minutes. Add the pre-boiled potatoes and turn the heat up, mix to incorporate, then add the tomatoes (and saffron water if using). Season well and cook for a further 5 minutes, stirring occasionally (add a splash of water if the mixture is drying up and sticking). Season to taste.
Using a wooden spoon make 4 shallow wells in the mix and break the eggs into them.
Place the pan in the oven and bake until the white of the eggs are cooked and the yolk still looks a little runny (for about 5-10 minutes).
Let it sit for a few minutes, then sprinkle with coriander, yogurt and chilli flakes.
2 large pre-boiled fluffy potatoes (such as Maris Piper), cubed when cool
1 small pinch of saffron (optional)
2tbsp of olive oil
1 small red onion, thinly sliced
1 clove of garlic chopped
1tsp ground cumin
4 medium tomatoes, roughly chopped
1 small bunch coriander, chopped
Sprinkle of chilli flakes, to serve
2tbsp of yogurt
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!
This campaign was originally produced in the framework of a programme co-financed by the European Union