- 1 large russet potato
- 1 Tbsp olive oil or butter
- 1 large garlic clove, minced
- 3–4 Tbsp dukkah, separated
- 4 eggs
- 4 pieces of bread, toasted
- 1 handful fresh spinach leaves
- salt & pepper
- 2 plum tomatoes, chopped
- With a box grater, grate the potato on the largest setting.
- Melt the butter (or add oil) in a medium frying pan over medium-high heat. Add the potatoes, then the minced garlic. Add about 2 Tbsp of the dukkah, and mix into the potatoes.
- The potatoes will need to cook for about 10 minutes, but stir only every few minutes so that you get some crispy bits.
- While the potatoes are cooking, begin poaching the eggs and toasting the bread. If you need a tutorial on poaching eggs, look here.
- When the potatoes are nearly done, slide them to one side of the pan and add the spinach to the bare side, along with 1 tsp of dukkah. Cook until wilted.
- Season everything with salt and pepper, and assemble the toast with potatoes, spinach, eggs, more dukkah sprinkled on top, and chopped tomatoes.