Potatoes with spiced sugo, curds and fried eggs by Dan Wilson - Print Recipe

1

Preheat the oven 200°C/gas mark 6

2

Place the tomatoes in a large baking tray with the oil, the merguez spice, the onions and garlic. Mix everything together with your hands and bake until the tomatoes burst from their skins and begin to release their juices, for roughly 20 minutes

10 large tomatoes, ripe
300g of red onion, sliced
10 garlic cloves, crushed
50ml of oil
20g of merguez spice mix

3

Remove from the oven and add the seeds and the chilli, mixing once more to incorporate. Return to the oven, bake for a further 20 minutes then remove and add the tinned tomatoes. Return to the oven, covered, for 1 hour

10g of fenugreek seeds
20g of cumin seeds
20g of coriander seeds
5g of chilli flakes
salt
800g of tinned chopped tomatoes

4

Remove from the oven and set aside to cool. Season to taste

5

Place the potatoes in a pan of cold, salted water and bring to a boil. Remove from the water when they can be pierced by a knife or a fork. Set aside to cool

500g of new potatoes, washed

6

Once cooled, place in a large frying pan with the oil and fry until they begin to crisp up. Evenly sprinkle over the curds and continue to fry

7

Make some little holes in the potatoes so you can see the pan and crack some eggs in between the curds and the potatoes

8

Allow the eggs to begin frying over a high heat. As the whites start to form, add dollops of the spiced sugo into the pan randomly to create chaos

9

Slip the pan into the oven on the grill setting for 3 minutes to set the whites and crisp up the potatoes one final time. Season to taste. Slip onto a plate, sprinkle with onion seeds and serve with a big hunk of sourdough bread

onion seeds
sourdough bread

Potatoes with spiced sugo, curds and fried eggs

Ingredients

Merguez-spiced sugo

Potatoes, curds and eggs

To serve

Method