Looking for a brunch recipe to feed a hungry crowd? Follow this delicious recipe from Julia Thomas @bakingbreakfast for Cumin Spiced Eggs with Baby Potatoes, Tomatoes and Spinach, for the perfect weekend brunch crowd-pleaser.
"This satisfying one-bowl brunch dish is perfect for sharing with friends and family. Packed full of flavour and colour, it makes great use of the beautiful fresh ingredients available in late summer."
Serves 4
Ingredients
Oil and butter for cooking
450g baby potatoes
2 tsp ground cumin
4-6 shallots, finely sliced
3 cloves garlic
300g small mixed tomatoes
6 eggs
2 handfuls baby spinach leaves
Salt and pepper
Mixed fresh herbs, such as chives, parsley and basil
Method
Step 1: Boil the potatoes until just cooked, and set aside.
Step 2: Heat a large frying pan over a medium heat, and add 1 tbsp oil and a large knob of butter. Once the butter has melted, add the ground cumin and mix it in.
Step 3: Add the cooked potatoes to the frying pan. Keep turning them until they are well coated in the cumin spiked oil. Cook over a medium heat for 15 minutes, turning occasionally.
Step 4: Once the potatoes are looking golden and are beginning to crisp, add another dash of oil to the pan and stir in the shallots. Cook for a further 5 minutes.
Step 5: Now add in the garlic and the tomatoes, along with a little salt and pepper and gently stir everything together.
Step 6: In a separate frying pan, warm a little oil and break in the eggs. After a couple of minutes, break the yolks with a spoon and mix to make scrambled eggs.
Step 7: Add the scrambled eggs to the other frying pan with the potatoes and stir through the spinach leaves, before transferring everything to a serving bowl.
Step 8: Top with some freshly chopped herbs, and serve.
