Crispy potatoes Recipe with Sugo and Eggs - Great British Chefs

Name: Crispy potatoes Recipe with Sugo and Eggs - Great British Chefs
Ingredients: 10 large tomatoes, ripe; 50ml of oil; 20g of merguez spice mix; 300g of red onion, sliced; 10 garlic cloves, crushed; 10g of fenugreek seeds; 20g of cumin seeds; 20g of coriander seeds; 5g of chilli flakes; 800g of tinned chopped tomatoes; salt; 500g of new potatoes, washed; 200g of cheese curds, Dan uses Montgomery Cheddar curds (or you can use Taleggio cheese when in season); 4 eggs; onion seeds; sourdough bread

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Dan Wilson serves up a delicious mess of merguez-spiced tomato sugo (sauce), tangy, gooey cheese curd, fried eggs and crispy potatoes in one delicious brunch recipe.

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Ingredients

10 large tomatoes, ripe
50ml of oil
20g of merguez spice mix
300g of red onion, sliced
10 garlic cloves, crushed
10g of fenugreek seeds
20g of cumin seeds
20g of coriander seeds
5g of chilli flakes
800g of tinned chopped tomatoes
salt
500g of new potatoes, washed
200g of cheese curds, Dan uses Montgomery Cheddar curds (or you can use Taleggio cheese when in season)
4 eggs
onion seeds
sourdough bread