A recipe from Honey & Co for a delicious potato side dish, and one which I think could also be served as brunch. Comfort food at it’s very best.
Ingredients
- 1 lemon
- 2 tbsp olive oil
- 2 red or maris piper potatoes washed and diced into roughly 2cm cubes (about 400g)
- flaky sea salt and black pepper
- 1 tsp dried oregano
- 1 red onion peeled and diced (about 120g)
- 2 garlic cloves peeled and halved
- 250 ml chicken stock or 1 tsp chicken stock powder dissolved in 250ml boiling water
- 1 large plum tomato diced (about 130g)
- 2 eggs
- 100 g feta
- 1 Handful fresh basil leaves
Servings:
Instructions
- Cut two thick slices off the unpeeled lemon, and save the rest for later. Put the olive oil in a large frying pan on a medium heat, add the potatoes and lemon slices, and fry, tossing occasionally, for six to eight minutes, until the potatoes are starting to colour all over.
- Add a sprinkling of sea salt and pepper, the oregano, the juice of the rest of the lemon, the onion, garlic and stock, and cook at a steady boil for about eight minutes, until the potatoes are soft, most of the stock has been absorbed and there is only a little thick sauce left in the base of the pan.
- Add the tomato, cook for two minutes, then crack in the eggs, crumble the feta all over the top, and season with a little extra pepper. Cover and cook on a medium heat for three minutes, until the egg whites are set but the yolks are still runny. Scatter the basil over the top and serve hot.
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