Ingredients

The following ingredients have 2 Servings
  • 800 g Small Potatoes (halved)
  • 1 tbsp Cornflour
  • 1 tbsp Olive Oil
  • 1 Red Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 1 Courgette (chopped)
  • 100 g Halloumi (cubed)
  • 2 tsp Cumin
  • 1 tsp Chilli Powder
  • 1 tsp Oregano
  • Salt and Pepper
  • 2 tbsp Olive Oil
  • 1 small Onion (chopped)
  • 1 Red Chilli (chopped)
  • 400g tin Chopped Tomatoes
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Smoked Paprika
  • 2 tbsp White Wine Vinegar
  • 2 Eggs (poached)

Instruction

  • Boil the potatoes in well salted water until nearly cooked, about 20 minutes. Drain and return to the pan you cooked them in with the cornflour. Place a lid over the top and give the potatoes a good shake to fluff them up.
  • Heat the olive oil in a skillet over a medium heat. Add the potatoes, season and fry for 5-10 minutes without moving too much so they start to get really crispy. Add the red onion, garlic, halloumi and courgette followed by the cumin, chilli powder and oregano. Fry for another 10 minutes. Serve topped with the tomato sauce and an egg.