Smoky beef, potato & pea pan-fry with eggs & yogurt

Every once in a while, laziness prevails and I want something that can be made and served in the same pan and then placed in the centre of the table to be shared. I like to take the time to fry the potatoes properly, as they really are the star of the show.

Ingredients

Instructions

1. Rinse the potato cubes in cold water, drain well and pat dry with kitchen paper.
2. Line a plate with a double layer of kitchen paper. Heat a frying pan over a medium-high heat and pour in enough oil to coat the base of the pan. Add the potatoes, spreading them out into a single layer, and fry for about
   12-15 minutes until cooked through, turning the pieces over as they cook to ensure they all brown evenly and adding the cumin seeds once a couple of sides have browned. Remove with a slotted spoon and transfer to the paper-lined plate to drain.
3. Add the onion to the pan and fry for a few minutes until nicely browned, then add the minced beef and mix with the onion. Stir in the garlic granules, spices and some salt and pepper and cook for a few minutes until the beef is cooked through. Add the frozen peas and cook, stirring, for a few minutes, then stir through the parsley and the fried potatoes. Next, make 4 wells in the mixture and crack an egg into each. Cover the pan with a lid and cook for
   5-7 minutes, or until the eggs are cooked to your liking. Season with black pepper, then serve straight from the pan with Greek or natural yogurt and your favourite chilli sauce, if liked.

Simply