Spiced Jersey Royals with Baked Eggs
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Total: 45 mins
Our twist on the classic Indian dish saag aloo features seasonal super spuds Jersey Royals, baked with a mix of spices, flaked almonds, organic eggs and thick chilli-spiked yogurt topping, and served with a fresh tomato and chervil salad.
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779 kcal
(per portion)
Ingredients you'll need
  • ½ tsp cumin seeds
  • 35g flaked almonds
  • 500g Jersey Royal potatoes
  • 1 garlic clove
  • A thumb of ginger
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 red onion
  • 100g baby leaf spinach
  • 1 chilli
  • 150g yogurt
  • A handful of chervil
  • 4 eggs
  • 250g cherry tomatoes
From your kitchen
  • Sea salt
  • 3 tbsp olive oil
  • 2 tbsp cold water
  • Freshly ground pepper
You'll need
  • Large pan
  • Frying pan
  • Pestle & mortar
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 4. Put a large pan of salted water on to boil. Tip ½ tsp cumin seeds and the flaked almonds into a dry frying pan and toast for 1-2 mins till fragrant. Tip out into a bowl and set aside. Scrub and halve or quarter the potatoes so they’re all roughly the same size. Add the potatoes to the boiling water and simmer for 10 mins till just cooked.

  • 2.

    While the potatoes cook, peel and grate the garlic and ginger. Add them to a mortar and pestle with 1 tsp each turmeric and garam masala, half the toasted cumin seed and almond mix and 1 tbsp olive oil. Grind to make a paste (or use a small bowl and a jam jar to crush everything together). Peel and slice the red onion.

  • 3.

    Add the spices to the frying pan set over a medium heat (if your pan isn't ovenproof, use a normal frying pan and see our tip in step 7). Fry for 1 min. Add the onion. Fry for 2 mins.

  • 4.

    Meanwhile, drain the potatoes. Add 1 tbsp olive oil to the frying pan with the spices and onion and add the potatoes. Cook over a medium heat for 5 mins, stirring often, till charred and coated in the spices.

  • 5.

    Add the baby leaf spinach to the potatoes with 2 tbsp water. Cook for 2 mins, stirring constantly, till wilted. Take the pan off the heat.

  • 6.

    Halve the chilli, scraping out the seeds and white bits if you prefer less heat. Finely chop the chilli and stir most of it into the pot of yogurt. Season with a pinch of salt and pepper.

  • 7.

    If your pan isn’t ovenproof, transfer the curried potatoes to an ovenproof dish, otherwise leave them in the pan. Make 4 holes in the potatoes. Carefully crack an egg into each hole. Spoon over the chilli yogurt. Slide into the oven and bake for 10-12 mins till the egg whites are set and the chilli yogurt is thick.

  • 8.

    While the potatoes and eggs bake, halve the tomatoes. Roughly chop the chervil. Pop both into a bowl with 1 tbsp olive oil and some seasoning. Toss together and set aside.

  • 9.

    Sprinkle the baked potatoes and eggs with the remaining cumin seeds, almonds and a little more chopped chilli. Serve with the tomato salad.

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