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
- Serves: 2 persons
- 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
- a handful coriander, chopped
- 4slices sourdough or flatbreads, to serve
Step 1Melt 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 2Season 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 3Remove 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.