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1
Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, saute until the clove is lightly browned and then discard the garlic.
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2
Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
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3
Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
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4
While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
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5
When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
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6
Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and saute for about 2-3 minutes, until all the flavors have mingled.
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7
Lastly, add the chopped tomato and a pinch of salt. Saute this until the tomato has warmed through.
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8
Serve in a bowl, topped with the egg and a sprinkling of cilantro.
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9
Enjoy!
