The spices in this recipe are subtle and the fresh chilli and mango chutney add a final flourish.
Serves: 2-3
INGREDIENTS
450 grams agria potatoes, peeled, cut into medium-sized pieces
3 tablespoons olive oil
small knob butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground garam masala, yellow mustard seeds and cumin seeds
2 teaspoons sea salt, plus extra to season
2 handfuls baby spinach, roughly chopped
4 eggs
ground pepper
To serve
sliced green chilli, mango chutney
METHOD
Equipment: Shallow ovenproof baking dish.
Preheat the oven to 180°C fan bake.
Cook the potatoes in a pot of boiling salted water until just tender. Drain well.
Heat the oil and butter in a large sauté pan with the onion, garlic and the spices. Cover and cook for 10 minutes over a medium heat, stirring often. Add the potatoes and salt and cook for 10 minutes, gently turning in the spice mix. Add the spinach and let it wilt in the heat then fold into the potatoes.
Tip the contents of the pan into the baking dish. Make 4 shallow indents in the top and crack in the eggs. Season with salt and pepper then bake for about 10 minutes, or until the whites have just set, and the yolks are still soft. Serve hot topped with chilli and dollops of chutney.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.