|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 soup is a great way to use up any leftover vegetables from a roast dinner and can be frozen to save for another day too. Hob and microwave versions.
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
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This campaign was originally produced in the framework of a programme co-financed by the European Union