Afghani Potatoes with Crackling Cumin Oil

Ingredients

• 6 baby potatoes
• 2 tsp chili flakes
• 2 tsp ground cumin
• 1 tsp cumin seeds
• A good handful of  baby spinach
• 1/2 cup plain yoghurt
• 1/2 lemon
• 2 garlic cloves, crushed
• 2 large eggs
• Oil, salt, ground pepper

Method
- Cook the potatoes in lightly salted boiling water until almost tender. Drain well and cut in half as cool.
- Heat a little oil in a heavy bottomed pan and saute the potatoes until golden. Toast 1 tsp chili flakes and ground cumin, and add it into the pan.
- Then add the spinach with a little oil and toss well in the pan. Season well with salt and pepper.
- At the same time, fry the eggs in a non-stick pan until crisp around the edges.
- In another pan, heat the oil with the remaining chili flakes and cumin seeds until it begins to crackle.
- Combine the yoghurt with lemon juice and garlic in a bowl.
- Serve hot with the fried egg and sprinkle with a bit of lemon yoghurt sauce and crackling cumin oil over the top.

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