Name: Bazaar spiced potatoes
Total time: 30 min
Yield: 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

A pan filled with cubed, crispy potato with fried eggs next to a small pot of red spice on a green napkin

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.