Sautéed artichokes, potatoes & egg
Serves 2
Easy
Prep:
Cook:
A handful of basic ingredients combined with storecupboard artichokes and you've got a speedy supper with a touch of lux
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- 6 tbsp extra virgin olive oil
- 1 small onionvery finely sliced
- 200g waxy potatoespeeled or unpeeled, cut into slices
- 200g artichoke heartsfrom a can, drained (see tip)
- 2 garlic clovescrushed
- ¼ tsp chilli flakes(or less if you want less heat)
- 2-4 eggs(depending on your appetite)
- 1 tbsp chopped flat-leaf parsley
Nutrition: per serving
- kcal519
- fat42g
- saturates6g
- carbs19g
- sugars3g
- fibre7g
- protein13g
- salt2.1g
Method
step 1
Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.
step 2
Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.
step 3
Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.
