Spiced potatoes with cracked eggs

Feel free to add sausage or halloumi, chopped bacon or even a tin of chickpeas – anything goes in this delicious recipe.

Serves 4

Ready in 45 mins

2tbsp lightly flavoured oil

4 potatoes, cut into 2cm cubes

2 red onions, cut into wedges through the root

½tsp turmeric

1tsp cumin seeds

1tsp paprika

1tsp garlic granules

Salt and freshly ground black pepper

4 large eggs

30g coriander sprigs, stems finely chopped, leaves whole

1 green chilli, finely chopped

4tbsp plain yoghurt

4tbsp mango chutney

Soft white naan bread or toast, to serve

Preheat the oven to 200°C fan/gas 6. Carefully pour the oil into a large baking tray and heat in the oven for 3 mins. Remove and carefully add the potatoes and three-quarters of the onion wedges (reserve the final quarter for later).

2 Sprinkle with the turmeric, cumin, paprika, garlic granules and plenty of seasoning and toss to coat. Roast in the oven for 25 mins, turning halfway through with a spatula. Remove from the oven and make four wells in the potatoes. Crack an egg into each well.

3 Return to the oven and cook for 3-5 mins until the eggs are cooked to your liking. Check after 3 mins as the eggs cook quickly. Gently stir the chopped coriander stems and chilli through the crisp potatoes, dollop yoghurt and chutney over the top and scatter over the coriander leaves and reserved sliced red onions. Serve with soft white naan bread or toast.

THE SHORTCUT

Don’t bother peeling the potatoes as the skin adds a lovely texture and nutty flavour. I love cracking eggs straight into the potatoes, as they get covered in some of the spices, and you are not using lots of pans so there’s less to wash up. If there are only two of us for brunch, then I serve it straight from the tray.