|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
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.