CURRIED POTATOES WITH POACHED EGGS
Quick, easy and tasty, this recipe helps use up those potatoes and eggs with a spicy recipe set to want you to make more and more.
Provided by Ben Faulkner
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and chop the potatoes into bitesize cubes, place in a large pot of water and boil for 5-6 minutes. When tender, drain the water.
- While the potatoes boil, peel and grate the ginger and garlic. Place into a large sided frying pan with a dash of olive or coconut oil, and cook over a medium heat for 2 minutes. Add the curry powder and any additional spices and heat for a further minute.
- Add the tomato sauce or passata to the frying pan, and stir. Add salt and pepper if needed. Add in the potatoes and stir to cover, this is your opurtunity to get creative and add any additional ingredients, such as frozen peas or sweetcorn, left over chicken etc. Add some water if the sauce seems dry.
- Create small wells in the sauce, and add as many eggs as required. Place a lid or tin foil over the frying pan and allow to steam cook the eggs. Once eggs are cooked to desired amount, remove from heat and serve immediately, with fresh coriander if available.
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