Sauteed Potatoes with Spring Onions and Eggs (2)
Ingredients
Instructions
  1. Wash and pat dry the potatoes but do not peel them. Cut into 2.5 cm cubes. Place in a medium saucepan and cover with plenty of hot water. Add a pinch of salt and bring to the boil then partially cover and cook over a medium heat for 15 minutes until the potatoes are cooked but still firm. Drain well.
  2. Heat the olive oil in a wide non stick pan over a medium heat, add the potatoes and season with salt. Saute for 8 minutes, turning carefully. Add the cumin and pul biber and saute for a futher 2 minutes, stirring often, until the potatoes turn golden.
  3. Stir in the spring onions and combine well. Create two hollows in the pan and crack the eggs into them. Sprinkle the crumbled cheese over the potatoes and egg white and cook for about 4 minutes until the egg whites are set and the yolks are still runny.
  4. Season with a little more salt and pepper if you like, then sprinkle over the chopped parsley and serve immediately.