This is the only recipe my mother has ever asked me for – I’m certain it was purely because she loves tomatoes but I like to think it’s because it’s delicious. It also happens to be no fuss. The potatoes are boiled and fried, the sugo is cooked in the oven and you can often buy cheese curds ready to go from your cheesemonger. We use curds from Montgomery cheddar which we pick up from Neal's Yard Dairy.
This recipe makes a lot of sugo, it will keep and you can use it for sauces, pasta or as the base of a casserole out of 1993.
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Potatoes with spiced sugo, curds and fried eggs
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