|Energy (Kcal) 247|
|Energy (KJ) 1038|
|Saturated Fat 2.0g||10%|
|Total Sugars 7.5g||8%|
Place the potatoes into a bowl with about 100ml of water and cook for about 8 minutes on HIGH, until they feel tender, drain. Add the olive oil, onion, paprika, garlic and chilli to the potatoes and cook for a further 3 minutes. Take a medium sized microwavable flat dish and tip the potatoes into it, Add the chopped tomatoes and sweetcorn and microwave again for 3-4 minutes.
Now make 4 sections in the mix and crack an egg into each well. Cover and cook again for 2-3 minutes until the egg is cooked to your liking. Serve with the coriander, crisp bread, pitta or corn chips.
Watch this delicious method in action in the accompanying video below. Discover our wide range of potato recipe videos on our video hub!
400g potatoes, peeled and cut into 2cm dice
1 tablespoon olive oil
1 large onion, peeled and diced
1 teaspoon ground paprika
2 garlic cloves, peeled and crushed
100g sweetcorn kernels
1 green chili, deseeded and sliced
1 x 400g can chopped tomatoes
4 medium eggs
Small handful freshly chopped coriander leaves
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!