Ingredients
- 2 large Rooster potatoes
- 3 tbsp sunflower oil
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 cloves of garlic, skin on, lightly crushed
- Salt
- A knob of butter
- 4 free range eggs
- I small red chilli
- A pinch of black onion seeds (Nigella, optional)
1 Wash the potatoes, pat them dry and cut into 1 cm cubes.
2 Heat the oil in a large frying pan.
3 When the oil is gently smoking, carefully add the potatoes and mix into the oil. Cover for 10 minutes or so, to let the potatoes steam, then remove the lid and add the cumin, coriander, garlic and salt then keep cooking to allow them to crispen up.
4 Drain the potatoes on some kitchen towel and keep them warm.
5 Wipe out the pan and melt the butter. Crack the eggs into the pan, cook on a high heat for a minute, then and add the chilli and black onion seeds, season, then serve on top of the potatoes.
