SAUTéED ARTICHOKES, POTATOES & EGG

Sautéed artichokes, potatoes & egg image

A handful of basic ingredients combined with storecupboard artichokes and you've got a speedy supper with a touch of lux

Provided by Diana Henry

Categories Brunch, Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

Previous Next

Ingredients

6 tbsp extra virgin olive oil
1 small onion , very finely sliced
200g waxy potatoes , peeled or unpeeled, cut into slices
200g artichoke hearts from a can, drained (see tip)
2 garlic cloves , crushed
¼ tsp chilli flakes (or less if you want less heat)
2-4 eggs (depending on your appetite)
1 tbsp chopped flat-leaf parsley

Steps:

Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.
Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.
Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.

Nutrition Facts : Calories 519 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 2.1 milligram of sodium