Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 medium floury potatoes (e.g. Rooster) (approximately 400g)
  • 1 tablesp. rapeseed or olive oil
  • 1 large onion, peeled and chopped
  • 1 teasp. paprika
  • 2 garlic cloves, peeled and chopped
  • 100g sweetcorn, rinsed and drained
  • 1 green chilli, seeded and sliced
  • 400g tin of chopped tomatoes
  • 4 medium eggs
  • Fresh coriander
  • Salt and freshly ground black pepper

To Serve

  • Lettuce
  • Radish
  • Cucumber
Cooking time: 35 MIN
  1. Peel and cut the potatoes into 2cm cubes. Boil the potatoes for 6-7 minutes and drain.
  2. In a large frying pan gently cook the onion in the oil until softened. Add the potatoes and continue cooking until the potatoes just start to crisp a little. Season with salt and pepper.
  3. Add the paprika, garlic, sweetcorn and chilli and continue cooking for 2-3 minutes.
  4. Pour in the tinned tomatoes and bring to a steady simmer.
  5. Make 4 wells in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the potato mixture. Continue cooking until the eggs are cooked but the yolk is still soft.

To Serve,

  1. Sprinkle with fresh coriander and serve straight from the pan.
  2. Serve with a salad of lettuce, radishes and cucumber.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association