A handful of basic ingredients combined with storecupboard artichokes and you've got a speedy supper with a touch of lux

Sautéed artichokes, potatoes & egg recipe

Ingredients

  • 6 tbsp extra virgin olive oil
  • 1 small onion, very finely sliced
  • 200g waxy potatoes, peeled or unpeeled, cut into slices
  • 200g artichoke hearts from a can, drained (see tip)
  • 2 garlic cloves, crushed
  • ¼ tsp chilli flakes (or less if you want less heat)
  • 2-4 eggs (depending on your appetite)
  • 1 tbsp chopped flat-leaf parsley

Method

  • 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.

  • 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.

  • Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.

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