Smokey Beef, Potato and Pea Pan-fry with Eggs and Yogurt

‘Every once in a while, I want something that can be made and served in the same pan and then placed in the centre of the table to be shared.’

Hands-on time 20min. Cooking time about 30min. Serves 4

• 600g potatoes, peeled and cut into 2cm cubes

• Vegetable oil, to fry

• 1 heaped tsp cumin seeds

• 1 onion, finely chopped

• 500g beef mince

• 1tsp garlic granules

• 1tsp smoked paprika

• 1tsp ground turmeric

• 1tsp sumac

• 2 handfuls frozen peas

• 30g flat leaf parsley, roughly chopped

• 4 eggs

TO SERVE

• Greek or natural yogurt

• Chilli sauce, optional

1 Rinse the potato cubes in cold water, drain well and pat dry with kitchen paper. Line a plate with a double layer of kitchen paper. Heat a large frying pan over medium-high heat and pour in enough oil to coat the base of the pan. Add the potatoes, spreading them into a single layer, and fry for about 12-15min, until cooked through, turning the pieces frequently to ensure they brown evenly. Add the cumin seeds once a couple of potato sides have browned. Remove with a slotted spoon to the lined plate.

2 Add onion to the pan and fry for a few min until nicely browned, then stir in the mince, garlic granules, spices and some seasoning. Cook for a few min, until the beef is cooked through. Add frozen peas and cook, stirring, for a few min, then stir through the parsley and fried potatoes.

3 Next make 4 wells in the mixture and crack an egg into each. Cover the pan with a lid and cook for 5-7min, or until the eggs are cooked to your liking. Season with black pepper, then serve straight from the pan with yogurt and your favourite chilli sauce, if you like.

PER SERVING 616cals, 37g protein, 38g fat (15g saturates), 29g carbs (4g total sugars), 4g fibre