|Energy (Kcal) 247|
|Energy (KJ) 1038|
|Saturated Fat 2.0g||10%|
|Total Sugars 7.5g||8%|
Boil the potatoes for 6-7 minutes and drain.
In a large frying pan gently cook the onion in the olive oil until softened, add the potatoes and continue cooking until the potatoes just start to crisp a little.
Add the paprika, garlic, sweetcorn and chili and continue cooking for 2-3 minutes. Pour in the tinned tomatoes and bring to a steady simmer. When the potatoes feel tender, season with salt and milled pepper. Make 4 wells in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the lovely potato mixture. Continue cooking until the egg is cooked but yet the yolk is soft, sprinkle with fresh coriander and serve straight from the pan.
Delish served with crisp bread or corn chips.
Place the potatoes into a bowl with about 100ml of water and cook for about 8 minutes, until they feel tender, drain. Add the olive oil, paprika, onion, garlic and chilli to the potatoes and cook for a further 3 minutes. Take a medium sized microwavable flat dish and tip the potatoes into it, Mix in the tinned tomatoes and sweetcorn and microwave again for 3-4 minutes.
Now make 4 wells in the mix and crack an egg into each well. Cover and cook again for 2-3 minutes until the egg is cooked to your liking. Serve with chopped fresh coriander, crisp bread, pitta or corn chips.
400g Rooster potatoes, peeled and cut into 2cm dice
1 large onion, diced
2 garlic cloves, crushed
1tbsp olive oil
1 tsp paprika
1 green chili, sliced
1 tin of chopped tomatoes
4 medium eggs
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.
Quick Thai Chicken Stir-fry
Give your spuds an international twist with this stir fry which encompasses all the spice you seek in a Thai dish, but with a cooling, complimentary, and creamy sauce made from coconut milk.