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Gnocchi with crispy pancetta and creamy shallots

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Gnocchi with crispy pancetta and creamy shallots

20–25 minute

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Bombay potatoes with chilli eggs

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Bombay potatoes with chilli eggs

15 minutes

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Bombay potatoes with chilli eggs

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 small or 3 large potatoes, peeled and cubed
2 T ghee
1 onion, finely diced
1 t garlic, minced
1 t ginger, minced
2 T curry paste
8 curry leaves
Woolworths chilli oil, for frying
4 free-range eggs

Method

1. Boil the potatoes in salted water until just soft but still firm, about 15 minutes.

2. Melt the ghee in a pan and cook the onion over a medium heat until soft and golden. Add the garlic, ginger, curry paste and curry leaves and potatoes and cook for 5 minutes. Add a a little water if necessary.

3. Fry the eggs in the chilli oil to your liking. Serve the eggs with the potatoes.

Cook's note: This is a great way to use up leftover roast potatoes.

FOR DINNER Add dhal and mint-and-cucumber raita and serve with warm rotis.

Find the recipe for dhal here.

Find more potato recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira