A lovely vegetarian brunch dish from Cue Point.
Ingredients
- 3 tbsp olive oil
- 3 potatoes diced into 2cm cubes
- 1 large white onion diced
- 1 tbsp herb salt
- 2 garlic cloves crushed
- 6-10 fresh plum tomatoes chopped
- 6 eggs
- a handful fresh parsley chopped
- a handful fresh coriander chopped
- 1 green chilli chopped thinly
- 1 lime sliced into 6 wedges
- For the seasoning:
- 1 tbsp paprika
- 1 tbsp Zaatar
- 1 tbsp herb salt
- 1 tsp ground black pepper
- 1/2 tsp ground cumin
Servings:
Instructions
- Preheat to 180C fan/gas mark 6. Put the potatoes in a roasting tray and season with half of your seasoning, then add 2 tablespoons oil and toss to combine. Roast for 10-15 minutes or until cooked and crisp, moving them around every 5 minutes.
- Meanwhile, in a large oven-safe pan, heat the last tablespoon of oil and add the onions, a pinch of herb salt and cook until golden brown. Add the garlic and let it all caramelise for a minute, then add the rest of the seasoning.
- Now, add your crispy potatoes from the oven to the onion mixture, then add the tomatoes and cook for a few minutes, mixing and turning frequently. Make 6 wells for your eggs, and break an egg into each well.
- Place your dish back in the preheated oven, and bake for about 4 minutes, or until set to your liking . (No need to use a lid on this occasion.) Remove from the oven, add more herb salt to taste, garnish with the fresh herbs, chillies and slices of lime, and serve immediately.
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