Batata harra with fried eggs and tomato salad

Ingredients

For 1 serving

• Potatoes250 g
• Eggs2
• Chili pepper1
• Garlic2 cloves
• Cilantro10 g
• Paprika1 teaspoon
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Tomatoes150 g
• Red onion20 g
• Saltto taste

Contains: eggs,

Method

1. Heat a conventional oven to 220 °C. Peel the potatoes, cut them into roughly 2 cm cubes, pat dry and toss on a tray with most of the oil, the paprika and a pinch of salt.
2. Roast for 30 minutes, turning halfway, until golden and crisp outside and soft inside.
3. Meanwhile chop the garlic, chilli and coriander. Cut the tomatoes into wedges and the red onion into thin slices and season with a pinch of salt.
4. Tip the potatoes into a hot frying pan over medium heat with the garlic, chilli and coriander and toss for 2 minutes, until the garlic smells fragrant but hasn't browned; turn off the heat and sprinkle with the lemon juice.
5. In the same pan, over medium heat with the remaining oil, crack in the eggs and cook 3–4 minutes, until the whites are set and the yolks still runny; salt them.
6. Serve the potatoes with the eggs and the tomato and onion salad.