East west potatoes recipe

Add a little spice to your family's meal by making this delicious potato dish. Bursting with rich flavours, serve with spinach and a poached egg

Ingredients

• 3 tbsp oil
• 750g (1½lb) thickly sliced, cooked potatoes, unpeeled
• 2 cloves garlic, peeled and crushed
• 2 tsp toasted cumin seeds
• 2 tsp garam masala
• About 250g (8oz) fresh spinach leaves (big leaves rather than baby)
• 4 med or large eggs
• Salt and freshly ground black pepper
• Small tub of Greek yogurt, to serve, optional

Method

1. Heat 2 tbsp of the oil in a large frying pan. Add the potatoes and cook for about 8 mins until browned all over.
2. Add the rest of the oil and the garlic and cook for a couple of mins, then stir in 1 tsp of the cumin seeds and all the garam masala.
3. Add the spinach and let it wilt for a min or two.
4. Meanwhile, poach the eggs in another pan. Divide the potato mixture between 4 hot plates, then top each with a poached egg. Season with salt and pepper, then sprinkle with the rest of the cumin seeds. Drizzle with more oil and serve with Greek yogurt, if you like.