Sauté Potatoes with Tomato Tapenade and Fried Egg

Name: Sauté Potatoes with Tomato Tapenade and Fried Egg
Yield: Serves 4
Ingredients: 50 g (2 oz) Parmesan cheese shavings; 1 quantity of Sauté Potatoes; 4 free-range eggs; 2 tablespoons olive oil; ½ teaspoon lemon juice; 1 teaspoon chopped rosemary; 1 large garlic clove, crushed; 20 g (¾ oz) baby capers; 20 g (¾ oz) green olives, pitted; 50 g (2 oz) sun-dried tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Everybody loves fried eggs and potatoes. In this recipe, I go one step further and top them with a piquant tomato relish. I also use the relish as a dip for bread and get regular requests for it from guests.

Ingredients

2 tablespoons olive oil
4 free-range eggs
1 quantity of Sauté Po

Side dish
Vegetarian

Method

For the tapenade, put all the ingredients in a blender or small food processor and blitz to a coarse purée, then set aside.

Heat the oil in a frying pan and fry the eggs. Spoon the tapenade onto the sauté potatoes, arrange the eggs on top and garnish with Parmesan shavings. Serve.