Potatoes and eggs......winning combination.
The secret to this dish is good produce. Potatoes and eggs are two things that you really should only buy organic. Apart from the health and ethical reasons the taste difference is far superior.
My favourite eggs in Victoria are Swampy's. Not only are his organic eggs fabulous and a good price he also makes great unpasteurized raw milk, cream and kefir. There's a great article on him here.
INGREDIENTS
Spiced Potatoes
2 tbsp of ghee or coconut butter
2 organic potatoes washed and diced into small chunks
1 tsp of nigella seeds
1tsp each of cumin seed and coriander seed crushed with a mortar and pestle
1 tsp of smoked paprika
a few good pinches of sea salt
fresh coriander
1 fried organic egg
Creamy Tahini
1 small garlic minced with a bit of salt
1 tbsp of tahini
3 tbsp of plain organic/biodynamic yogurt
1 tsp of pomegranate molasses
a pinch of good quality sea salt
a squeeze of lemon juice
a pinch of sumac and drizzle of olive oil on top
DIRECTIONS
To make the sauce simply stir the ingredients until well combined, top with sumac and olive oil.
In a heavy pan melt ghee and add potatoes and salt, cook on a medium to high heat, stirring often. Add the spices after 15 minutes and cook for about another 5 minutes or until the potatoes are nice and crisp on the outside and soft on the inside. Check the seasoning.
Put the potatoes in a bowl top with a fried egg and serve with lots of coriander, creamy tahini, cracked pepper and hot sauce.
1 tsp of nigella seeds
1tsp each of cumin seed and coriander seed crushed with a mortar and pestle
1 tsp of smoked paprika
a few good pinches of sea salt
fresh coriander
1 fried organic egg
Creamy Tahini
1 small garlic minced with a bit of salt
1 tbsp of tahini
3 tbsp of plain organic/biodynamic yogurt
1 tsp of pomegranate molasses
a pinch of good quality sea salt
a squeeze of lemon juice
a pinch of sumac and drizzle of olive oil on top
DIRECTIONS
To make the sauce simply stir the ingredients until well combined, top with sumac and olive oil.
In a heavy pan melt ghee and add potatoes and salt, cook on a medium to high heat, stirring often. Add the spices after 15 minutes and cook for about another 5 minutes or until the potatoes are nice and crisp on the outside and soft on the inside. Check the seasoning.
Put the potatoes in a bowl top with a fried egg and serve with lots of coriander, creamy tahini, cracked pepper and hot sauce.
Enjoy!
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