Heresy alert – with a couple of soft-yolked fried eggs on top, Nigella Lawson‘s recipe beats a good old “English breakfast” fry-up almost any day.
One of the very few things that really is best made in a non-stick pan with a lid; it allows you to catch the savoury, crispy brown bits that stick so infuriatingly firmly to any other pan. I don’t have such a pan – but it doesn’t stop me.
[A wee note – this was my introduction to Panch Poran, a simple and satisfying Bengali Five-Spice mix.]
Ingredients – for four servings
- About 1kg/2lbs potatoes
- 2 tbsp vegetable oil
- ½ tsp each of
- ground turmeric
- red chilli powder/flakes
- fenugreek seeds
- nigella (kalonji) seeds
- mustard seeds
- cumin seeds
- fennel seeds
- Bunch of fresh coriander leaves (or flat-leaved parsley)
- Peel the potatoes (if you must); slice and dice into 1cm cubes.
- Pop into a non-stick (by preference) wok/pan with the oil. Fry on a high heat briefly, then turn heat right down and cover pan with its lid. Turn occasionally.
- When potatoes are about half done (after about 10 minutes), add the spices and stir through to combine; replace the lid and continue cooking.
- Watch the potatoes don’t overcook and become too soft – when they are almost ready, remove the lid and raise the heat to remove any excess juices.
- Garnish with the chopped coriander (or parsley) leaves, pile on plates, and top with a perfectly fried, golden-yolked egg – perfectly hot pan for slightly crisp edges and gloriously soft and runny yolk.
Or … adapt?