Bombay potatoes with chilli eggs

Bombay potatoes with chilli eggs

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  • Easy
  • 15 minutes
  • 15 minutes
  • Cederberg Bukettraube

These spicy potatoes with chilli eggs are perfect for brunch. With just a few additions you can transform this dish into a delectable dinner.


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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