Ottolenghi’s one pot wonder

As I might have told you several times already, I am a huge fan of Ottolenghi’s cooking. Mostly I adore his cookbook Plenty but I also like the Ottolenghi cookbook that was published before Plenty.

This recipe is another one of his creations, an all-in-one-pan-kind-of-meal with quite basic ingredients (potatoes, onions, chilli, garlic, yoghurt, eggs) and some unusual seasoning (sumac and tahini) but it made a perfect weekday supper, would be perfect for breakfast or to cure any bad hangover.

Unfortunately I was all out of tahini without realising it, when I made this dish, so I substituted for the next best thing; za’atar and that worked really well.

Ottolenghi’s one pot wonder, serves 2

Adapted from Ottolenghi’s recipe.

olive oil

3 onions, thinly sliced (I only used one red onion)

200 g baby potatoes, sliced into 5 mm thick slices

1/2 red chilli, finely chopped

1/2 tbsp sumac

salt & black pepper

1/2 tsp caster sugar

1 clove of garlic, pressed

100 g Greek yoghurt

1 tbsp lemon juice

1 tbsp olive oil

300 g cherry tomatoes on the vine

4 eggs

1,5 tbsp tahini paste (I used 1 tbsp of za’atar instead)

1 tbsp chopped coriander (which I forgot)

Heat up olive oil in a sauteuse pan. Add the onions, potatoes, chilli, sumac, salt and pepper and cook on medium heat for 20 minutes until the potatoes are soft. Then add sugar and garlic, and adjust the seasoning if needed.

Mix yoghurt, lemon juice and olive oil in a small bowl and set aside. In a seperate pan, add the tomatoes, vine facing up, when the pan is hot and cook the tomatoes for 3-4 minutes until well charred. Remove from the pan.

Spread the potatoes and onions evenly in its pan and break four eggs on top. Try to keep the yolks whole. Fry for three minutes, until the whites start to set. Then cover and cook for another minute or two for the whites to set completely. Add dollops of the yoghurt, avoiding the yolks, then sprinkle with tahini or za’atar (again, avoiding the yolks). Place the tomatoes, still on the vine, on top and sprinkle with coriander. Serve straight from the pan. 

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