Spread the love

The Ingredients

200 g potatoes
200 g butternut squash
olive oil
3 mixed-color peppers
½ a bunch of fresh flat-leaf parsley (15g)
2 cloves of garlic
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon rose harissa
1 x 400 g tin of quality plum tomatoes
4 large free-range eggs

How to:

Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on medium heat with 1 tablespoon of oil.
Deseed and roughly chop the peppers, adding them to the pan as you go.
Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika, and cumin, then cover and cook for 10 minutes, stirring regularly.
Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
Remove the lid, stir in the parsley leaves, and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on, and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa if you like.




Leave a Reply

Your email address will not be published. Required fields are marked *