Pick Me Up! – 30 May 2019

Easy eats...

Have an

Speedysaag aloo

Serves:2 Prep: 10 minCook: 15 min

Egg-cEllEnT

Easysharingrecipestostart

yourdaytherightway!

■1tbspvegetableoil

■1 onion,chopped

■1 redpepper,deseeded

andchopped

■2 sweetpotatoes,peeled

andcubed

■1tbspmediumcurrypaste

■100mlwater

■150gspinachleaves,chopped

■3tbspchoppedfreshcoriander

■4 largeeggs

■wholemealchapattis

ornaans,toserve

1

Heattheoilina

non-stickfryingpan,

addthechoppedonionand

pepper,andfryovera high

heatuntiltheyaresoftened

andlightlygolden.

2

Reduce the heat, add

the sweet potatoes

and sauté for 3 min. Stir in

the curry paste and water,

then cover and simmer

for 10 min or until the

potatoes are tender. Add

the spinach leaves, stirring

until they are wilted, then

stir 2tbsp coriander.

3

Now make four wells

in the mixture and crack

an egg into each. Cover the

pan with a lid or baking tray

and cook over a medium

heat for 4 min or until the

eggs are just set, but soft

in the middle.

4

Sprinkle with coriander

and serve with chapatti. 

WHilE

WE

TRY

TO

ENSURE

All

RECiPES

WORk,

WE

CANNOT

TAkE

RESPONSiBiliTY

FOR

THEiR SUCCESS.

RECiPES

DEvElOPED

BY

STEPH

HOUGHTON,

AmBASSADOR

FOR

BRiTiSH

liON

EGGS,

EGGRECiPES.CO.Uk. COmPilED BY: JESSiCA RANSOm

brunch