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Dinner with Rukmini
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Crunchy Roast Potato, Artichoke and Spring Green Hash with Baked Eggs
Introduction from Rukmini Iyer
This is as good for a weekend breakfast as it is for a warming dinner: all your food groups in one gloriously crisp, eggy hash. The chilli yogurt brings everything together and you could scatter it with chopped coriander or any other soft herbs to finish if you wish.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Mix the potatoes, artichokes, oil, garlic, salt and black pepper in a roasting tin, then transfer to the oven and roast for 50 minutes.
Reduce the heat to 150°C fan/170°C/gas 4, and remove the tin from the oven. Stir through the spring greens, then create four indentations in the vegetables and crack an egg into each one. Season the eggs with a little salt, then return to the oven for a further 10 minutes, until the whites of the eggs are just set.
Meanwhile, mix the chilli sauce with the natural yogurt. Serve alongside the eggs and potatoes as soon as they’re out of the oven.
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