|Sat Fat 2.8g||14%|
Preheat the oven to 200°C/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, occasionally stirring (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 several minutes, then sprinkle with chopped coriander, yoghurt 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 (25g)
Sprinkle of chilli flakes, to serve
2tbsp of yoghurt
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!