Spicy Breakfast Tatties & Eggs
Should you cook my delicious spicy breakfast tatties & eggs for breakfast this weekend? Yes you should! The perfect meal to keep you going til lunch.
Plus, if you serve it up in a fancy speckled bowl alongside a flat white and freshly squeezed orange juice, you could fool yourself into thinking that you’re out at a boujee cafe for brunch. If you’re feeling extra millennial, whack on some avocado. You don’t need that house deposit.
What I really enjoy about this breakfast is that it is cost effective, filling, carby (my fave part) and SO FULL OF FLAVOUR. I just can’t get enough of it. This recipes includes a couple of lovely poached eggs but if you’re not overly confident poaching an egg, you can use my technique here to achieve restaurant-worthy eggy goodness every time. If you’re a true millennial you absolutely need to film yourself slicing into that poached egg for the gram. I wanna see all those egg runs, all those angles and a few “oohs” and “aahs”. Tag me huns x
For brekky on the go, my egg pesto & spud wrap is what you need to try next, or make the roasted red pepper and egg wrap for that added bit of spice! I will warn you though, both recipes are pretty messy so bring wipes and a change of clothes. Or maybe it’s just me who’s an absolute mess haha.
Ingredients
- 3 maris piper potatoes
- 2 tbsp of sunflower oil
- Salt (to taste)
- 1 tsp of Ras El Hanout
- 2 tbsp of Greek yoghurt
- 2 tsp of Rose Harissa
- 2 free range eggs
- Drizzle of olive oil
Method
- Preheat the oven to 220°C Fan/475°F/Gas Mark 9.
- Cut your potatoes into 1cm cubes. You can cut these a little smaller if you're in a rush as they'll cook a little quicker.
- Put the potato cubes into cold salted water, bring to just below boiling and cook for about 10 minutes.
- Drain them off and leave them in the colander, over the pan, with a tea towel on the top to steam dry for a further 10 minutes.
- In that time, place your oil into whatever vessel you’ll be cooking your potatoes in and place that into the oven to preheat. This step is important to ensure fluffy and crispy potatoes!
- When your potatoes are dried off, take your tray out of the oven and pour your spuds in. Watch out for the oil spitting. Sprinkle with your Ras El Hanout and put into the oven for 40-50 minutes.
- With 10 mins to go, prepare your yoghurt by stirring in the Rose Harissa.
- Then poach your eggs! Once poached, remove the spuds from the oven and layer up with your yoghurt and eggs. Season and enjoy! If I'm feeling fancy, I add a bit of avocado at this point.