Bazaar spiced potatoes
This is a great one-pan brunch dish – it’s simple, economical, can be scaled up or down and, most importantly, is super delicious. Vegan? Just ditch the eggs, use a Med cheese substitute, add some chickpeas and a handful of fresh spinach
- 1 tbsp ghee or vegetable oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 350g potatopeeled and diced into 1cm cubes
- 1 tsp ground turmeric
- 1 tsp pul biber
- 2 tsp dried oregano
- 100g fetabroken into rough chunks
- 4 eggs
- a handful corianderchopped
- 4 slices sourdough or flatbreadsto serve
Nutrition: per serving
- kcal478
- fat26.3g
- saturates13.6g
- carbs34.3g
- sugars2.8g
- fibre5g
- protein23.1g
- salt1.7g
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.
