Bombay Jacket Spuds
Carrot Raita, Grated Chilli & Crispy Mint-Spiked Fried Eggs
Ingredients
Serves 2 | Total 1 Hour 10 Minutes
- 2 jacket potatoes
- 2 teaspoons garam masala plus extra for sprinkling
- 2 large carrots
- 3 heaped tablespoons Greek yoghurt
- ½ a bunch of mint 15g
- 2 large eggs
- 1 fresh or frozen red chilli
Instructions
- Preheat the oven to 200°C.
- Scrub the potatoes, stab them all over with a fork, then rub them with 1 teaspoon of olive oil, the garam masala and a pinch of sea salt.
- Place on a baking tray and roast for 1 hour.
- Meanwhile, wash and finely grate the carrots, wrap in a clean tea towel and squeeze the tea towel well to remove any excess liquid.
- Tip into a bowl, mix with the yoghurt and season to perfection.
- Just before your potatoes are done, put a large non-stick frying pan on a medium-high heat with 1 tablespoon of oil.
- Pick in the mint leaves, and, after 1 minute, crack in the eggs.
- Sprinkle with a little extra garam masala and fry the eggs to your liking.
- Slice open the spuds and pile in the carrot raita.
- Finely chop the fresh chilli and scatter over to taste, or finely grate over frozen chilli.
- Plate up the eggs alongside.
