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
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp ghee or vegetable oil
- 1tsp fennel seeds
- 1tsp cumin seeds
- 350g potato, peeled and diced into 1cm cubes
- 1tsp ground turmeric
- 1tsp pul biber
- 2tsp dried oregano
- 100g feta, broken into rough chunks
- 4eggs
- a handful coriander, chopped
- 4slices sourdough or flatbreads, to serve
Instructions
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.