Potato Cake With Chili Eggs

1. 1

   Peel and coarsely grate the potatoes; squeeze out as much liquid as you possibly can with your hands.

2. 2

   Set aside on kitchen paper, dabbing off any leftover juices.

3. 3

   Grate the onion and do the same.

4. 4

   Heat the olive oil in a large, non-stick frying pan; tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden.

5. 5

   Stir in the potatoes and mix.

6. 6

   Fry the mixture in an even layer for about 15 mins until cooked and golden underneath.

7. 7

   Meanwhile, heat the grill to high.

8. 8

   Slide the pan under the grill and cook for 5 mins or until golden on top.

9. 9

   Using a spoon, make four dips in the surface of the cake.

10. 10

    Crack the eggs into the dips, season.

11. 11

    Scatter over the chili.

12. 12

    Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked.

13. 13

    Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.