|Sat Fat 2.8g||14%|
Preheat the oven to 200°C/Gas Mark 6/180°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, stirring occasionally (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 a few minutes, then sprinkle with coriander, yogurt 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, chopped
Sprinkle of chilli flakes, to serve
2tbsp of yogurt
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
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.
This campaign was originally produced in the framework of a programme co-financed by the European Union