2 large pre-boiled fluffy potatoes (such as Maris Piper), cubed when cool
1 small pinch of saffron (optional)
2tbsp of olive oil
1 small red onion, thinly sliced
1 clove of garlic chopped
1tsp ground cumin
4 medium tomatoes, roughly chopped
1 small bunch coriander (25g)
Sprinkle of chilli flakes, to serve
2tbsp of yoghurt
1 Preheat the oven to 200°C/180°C fan. If using, infuse the saffron in a couple of tablespoons of warm water.
2 Heat the oil in a small (24cm) frying pan.
3 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.
4 Using a wooden spoon make 4 shallow wells in the mix and break the eggs into them.
5 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).
6 Let it sit for several minutes, then sprinkle with chopped coriander, yoghurt and chilli flakes.
Recipe courtesy of Potatoes: More Than A Bit On The Side