Bazaar spiced potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a brunch
Ingredients
- 1 tbsp ghee or vegetable oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 350g potato, peeled and diced into 1cm cubes
- 1 tsp ground turmeric
- 1 tsp pul biber
- 2 tsp dried oregano
- 100g feta, broken into rough chunks
- 4 eggs
- a handful coriander, chopped
- 4 slices sourdough or flatbreads, to serve
Method
- STEP 1
Melt the ghee in a medium lidded frying pan over a medium heat and sizzle the whole spices for 1 minute before adding the potato, turmeric, pul biber and oregano, stirring to coat the potatoes.
- STEP 2
Season generously and fry for 10 minutes, stirring occasionally to prevent burning. Put the lid on and leave the potatoes to steam for 10 minutes – you can hold the lid on the pan firmly and shake the pan occasionally to prevent burning.
- STEP 3
Remove the lid, make four little hollows in the potatoes, crack in the eggs and dot with the feta, then return the lid and cook for 4-5 minutes or until the eggs are cooked through but still runny. Remove the lid, finish with coriander and serve with the bread of your choice.
