This recipe was created for my family to have as a vegetarian meal once a week, if you find the chilli too hot, just use 1/4 teaspoon of chilli or substitute with curry powder. A good low fat topping to tame the heat would be light sour cream or light greek yoghurt, enjoy!
Ingredients 6 medium sized new potatoes 4 eggs 1 medium onion, chopped 3 cloves of garlic, chopped 2 teaspoons white vinegar
SPICE MIX 1 teaspoon of turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon chilli powder salt and pepper parsley to garnish
Chop the potatoes into cubes leaving the skins on and put into a pot and cover with water, cook till almost tender.
Into a pan drizzle some olive oil and cook the onion and garlic till almost soft then add the spices and cook for a minute to release the flavours.
Drain the potatoes and put them into a roasting dish making sure the potatoes are in one layer otherwise they won't crisp up. Add the spices, onion and garlic mix and stir through until the potatoes are coated in spices.
Drizzle a little olive oil and toss to coat the potatoes and then roast in the oven until golden and crispy.
To poach the eggs, grab a large pan or pot and fill with around 10cm of water and bring to the boil, add the vinegar and turn the heat down until the water is simmering. Crack the eggs one at a time into a cup or saucer and carefully place into the water. Turn the heat off and leave the eggs in the water until cooked to your liking.
To serve divide the potatoes between four plates and place the poached egg on top of each plate, sprinkle with salt and pepper and parsley and serve with crusty bread and a garden salad.