Eggs, new potato, spinach and tomato healthy hash

Ingredients

• 1 1/2 tbsp Olive Oil
• 1 Large Onion, chopped
• 100g New Potatoes, thinly sliced
• Cherry Tomatoes, handful
• 1 Garlic Clove, crushed
• 75g Baby Spinach
• 3 Eggs, free-range
• 50g Greek Yoghurt
• 1/2 tbsp Coriander Leaves, chopped
• 1/2 tsp Dried Red Chilli Flakes(or more according to preference)

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Preparation

• 1. Heat oil in non-stick frying pan on low-medium heat.
  2. Cook onions really gently until nice and soft.
  3. Add potatoes, chilli flakes, salt and pepper-cook approx 20min until potatoes are cooked. Stir now and then to prevent sticking, and turn over half way.
  4. Stir in garlic and spinach to potatoes, until spinach starts to wilt- a minute or two.
  5. In a griddle pan cook cherry tomatoes on medium heat until softened.
  6. Spread out evenly the potatoes around the pan, then crack required number of eggs on top.
  7. Cover with lid and cook on medium heat for approx 7 min, or until egg whites are set.
  8. Take main pan of eggs and potatoes off the heat, add the cooked tomatoes, and dollops of greek yoghurt and sprinkle with coriander.
  9. Ready to serve!

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