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Tunisian potatoes with spinach nad poached egg

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Tunisian potatoes with spinach nad poached egg

At a glance

Serves:
4
Difficulty:
Easy
Method:
5 min.
Preparation:
20 min.
 
 
©Becky Lawton

Ingredients

    • 200G greek style yogurt
    • 2 Cloves garlic, crushed
    • 3 tbsp olive oil
    • 700g cold, cookedpotaoes, cut into chunks (no need to peel).
    • 200g Spinach
    • 2 half tsp grond cumin
    • 1 tsp cayenne pepper
    • 4 eggs
    • 75ml extra virgin oil
    • 1tsp cumin seeds
    • 1 tsp hot chilli flakes

     

Method

  1. Mix the yogurt with the garlic and some black pepper, set aside.
  2. Heat 2tbsp olive oil in a large non stick frying pan and cook the potatoes for 5 minutes until golden.  Add the remaining 1 tbsp olive oil with the Spinach, cumin and cayenne.  Season, then cook for another couple of minutes on a high heat.
  3. Poach the eggs.  Meanwhile, warm the extra virgin olive oil in a small pan with the cumin seeds and chilli flakes for 1 minute.
  4. To serve, divide the potatoes and Spinach between 4 plates and top with some of the yogurt.  Put an Egg on top of each serving, season and drizzle with the spicy olive oil.

 

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