Batata Harra (Spicy Coriander Potatoes) with Fried Eggs
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Ingredients
- 900 g waxy potatoes
- 5 tbsp olive oil
- 1 red pepper
- 5 garlic cloves
- 1 tsp chilli flakes
- 40 g fresh coriander
- 1 lemon
- 8 eggs
- 200 ml natural yoghurt
- 0.5 tsp paprika
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 23.3 g
- Carbohydrate
- 45.4 g
- of which sugars
- 8.8 g
- Fat
- 30.3 g
- of which saturates
- 7.1 g
- Fibre
- 6.4 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Cut the waxy potatoes into 2cm cubes, toss with 3 tbsp olive oil and ½ tsp salt and roast for 30-35 minutes until crisp, adding the diced red pepper for the last 15 minutes.
- 2
Heat 1 tbsp oil in a small pan and fry the crushed garlic, chilli flakes and three-quarters of the chopped coriander for 1 minute until fragrant. Toss with the hot potatoes and the juice of the lemon.
- 3
Heat the remaining oil in a large non-stick frying pan and fry the eggs for 3-4 minutes until the whites are set.
- 4
Stir a pinch of salt into the natural yoghurt. Serve the potatoes topped with the eggs and a spoonful of yoghurt, dusted with the paprika and the rest of the coriander.
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