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
Ingredients
- 750g new potatoes
- 2 onions
- 3 tbsp light rapeseed or vegetable oil
- 2 tbsp + 1 tsp medium curry powder
- 1 tbsp nigella seeds, plus extra to serve (or use cumin seeds if that's easier)
- salt and pepper
- 4 medium free-range eggs
- 1 lemon
- 2 tbsp ManiLife smooth peanut butter
- 200g Greek yoghurt
- 100g sliced kale
- 1 green chilli
Method
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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