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How to make curried tatties and soft-boiled eggs

BY ManiLife

20th Feb 2024 Recipes

1 min read

How to make curried tatties and soft-boiled eggs
Get creative with peanut butter and try this tasty recipe for curried tatties and soft-boiled eggs from The Peanut Butter Cookbook
We love potatoes almost more than life itself, and pairing them with yoghurt, greens and eggs makes the ideal combo. Once you’ve made this, you’ll see that a new brunch star has been born.
Serves: 2
Time: 20 minutes



Preheat your oven to 220°C/200°C fan/gas 7.
Slice the potatoes into roughly 5mm rounds and thickly slice the onions. Toss on your largest roasting tray with 2 tablespoons of the oil, 2 tablespoons of the curry powder, and the nigella or cumin seeds. Season well, then spread out into a roughly single layer. Roast for 20 minutes, then remove the onions and set aside on a plate. Return the potatoes to the oven and roast for another 10 minutes.
Meanwhile, bring a small saucepan of water to the boil. Once boiling, drop in the eggs and cook for 6 minutes, then rinse under cold water and peel. Set a timer—you want the eggs soft and jammy.
Zest and juice the lemon into a bowl, then add the ManiLife and remaining curry powder. Stir to loosen, then mix in the yoghurt. Season to taste.
Come back to the potatoes. Flip them over, then add the kale to the tray. Drizzle over the remaining oil and season, then return the tray to the oven for 5–8 minutes until both the potatoes and kale are crisp.
Finely slice the chilli and spoon the yoghurt mixture across the base of each plate.
To serve, top the yoghurt with the curried potatoes, kale and onions. Place the egg alongside, then scatter over some nigella or cumin seeds and the sliced chilli.
Recipe taken from The Peanut Butter Cookbook by ManiLife (Ebury Press, £20)
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