Spiced Baked Eggs With Potatoes

10 Minutes prep, 25 Minutes cook

Serves 2

Ingredients

2 large pre-boiled fluffy potatoes (such as Maris Piper), cubed when cool

1 small pinch of saffron (optional)

2 tbsps of olive oil

1 small red onion, thinly sliced

1 clove of garlic chopped

1 tsp ground cumin

4 medium tomatoes, roughly chopped

4 eggs

1 small bunch coriander (25g)

Sprinkle of chilli flakes, to serve

2 tbsps of yoghurt

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. 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, occasionally stirring (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 several minutes, then sprinkle with chopped coriander, yoghurt and chilli flakes.