Sautéed artichokes, potatoes & egg

• extra virgin olive oil↗6 tbsp tbsp
• small onion↗1

  very finely sliced

• waxy potatoes↗200g g

  peeled or unpeeled, cut into slices

• artichoke hearts200g g

  from a can, drained (see tip)

• garlic cloves↗2

  crushed

• chilli flakes↗¼ tsp tsp

  (or less if you want less heat)

• eggs↗2-4

  (depending on your appetite)

• chopped flat-leaf parsley1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.

2. 2

   Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.

3. 3

   Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.