Chips with Fried Eggs in Tomato Sauce (a take on Sali Par Eedu)
Serves: 4
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Directions
- Heat the sunflower or vegetable oil in a large pot. Add the matchstick fries to the oil and cook until crisp and golden (approximately 10 -12 minutes). Remove from the oil and drain on absorbent kitchen paper.
- Heat the butter or margarine in a large non-stick frying pan, once bubbling, add the chopped tomato and fry for 3-4 minutes.
- Add the matchstick chips to the pan and stir to combine. Season with a sprinkling of salt and white pepper.
- Make four wells in the matchstick potatoes and crack an egg into each well. Season the eggs with a sprinkling of salt and white pepper and scatter with coriander.
- Cook the eggs to your liking, scatter with additional coriander just before serving.
- Top Potato Tip: This dish is delicious served with dollops of yoghurt just before serving!
Ingredients
- 6 large potatoes, peeled and cut into matchstick chips
- sunflower or vegetable oil, for frying
- 15 ml butter or margarine
- 1 large tomato, finely chopped
- 2 pinches Sprinkle of salt and white pepper
- 60 ml chopped coriander
- 4 eggs