Categories: Breakfast, Eggs, One-Dish, Vegetarian

Ingredients

• 75ml olive oil
• 3 medium onions, thinly sliced
• 200g baby potatoes, cut into 5mm thick slices
• 1/2 red chilli, finely chopped
• 1/2 tbsp sumac
• Salt and black pepper
• 1/2 tsp caster sugar
• 1 garlic clove, crushed
• 100g Greek yoghurt
• 1 tbsp lemon juice
• 300g cherry tomatoes, on the vine
• 4 free-range eggs
• 11/2 tbsp tahini paste
• 1 tbsp chopped coriander

Directions

1. Heat three tablespoons of oil in a medium, preferably nonstick sauté pan. Add the onions, potatoes, chilli, sumac and some salt and pepper, and cook on medium heat for 20 minutes, stirring occasionally, until the onions are soft and golden-brown and the potatoes are cooked. Stir in the sugar and garlic, taste and add more salt and pepper if needed.

2. Meanwhile, in a bowl, stir the yoghurt, lemon juice and a tablespoon of oil, and set aside. Place an iron pan on high heat and, once hot, lay in the tomatoes vine facing up. Roast for three to four minutes, until well charred. Remove from the heat.

3. Once the onions and potatoes are cooked, spread them evenly over the base of their pan and crack the eggs on top, trying not to break the yolks. Cook for three minutes on medium heat until the egg whites are almost set, then drizzle tahini on top, avoiding the yolks. Cover and cook for two minutes, until the whites are set. Remove from the heat, drizzle with yoghurt, again avoiding the yolks, and sprinkle with coriander. Place the tomatoes on top and finish with a trickle of oil. Bring to the table in the pan.

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