Bombay potatoes and a fried egg

Bombay potatoes and a fried egg

The Sunday Night Book
Patricia Niven

This simple potato dish packs a nice little punch on a misty autumnal night. A spoonful of yoghurt will mellow it a little, but you may not find that necessary. Breaking the yolk of a fried egg into spuds is always a treat!


Quantity Ingredient
2 potatoes, peeled and cut into 4 cm chunks, (about 400 g)
2 tablespoons sunflower or grapeseed oil
generous pinch cumin seeds
1/2 teaspoon mustard seeds
1 onion, finely sliced
4 cm piece ginger, finely grated
3 garlic cloves, finely grated
1/2 red chilli, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon garam masala
pinch chilli powder
100ml tomato passata
2 eggs
small knob butter
small handful coriander, roughly chopped
sea salt
2 tablespoons greek-style yoghurt, to serve (optional)


  1. Boil the potatoes in well-salted water until just tender, about 8 minutes.
  2. Meanwhile, heat the oil in a large frying pan over a low to medium heat. Add the cumin and mustard seeds and, when the cumin seeds start to darken slightly, add the onion. Once the onion begins to turn golden brown, add the ginger, garlic, fresh chilli and all the ground spices. Fry gently for a couple of minutes until aromatic, then add the tomato passata. Stir well, then bring to a simmer and cook for 5 minutes.
  3. Drain the potatoes, shaking them about a bit in the colander to rough up their edges, then tip into the frying pan and cook for 3–5 minutes so they absorb the flavours, adding a little warm water if they start to stick. Leave the potatoes ticking away while you fry the eggs in a separate frying pan in a little bit of butter.
  4. When ready to serve, stir most of the chopped coriander into the potatoes and check the seasoning. Divide the potatoes between two warm plates, slide a fried egg onto each one, then scatter over the remaining coriander. Serve with yoghurt on the side, if you like.
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