Chilli Jam Eggs with Crispy Potato Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with garlic, potato spice mix and a drizzle of oil on prepared tray and season with salt and pepper. Spread potatoes out in a single layer and roast for about 25 minutes, until golden and crispy. Turn halfway to ensure even cooking.
3. While potatoes cook, remove core and seeds from capsicum and slice 1cm. When potatoes have 10 minutes cook time remaining, add capsicum to the tray and cook until tender.
4. Cut cherry tomatoes in half and set aside. Peel carrot into long, thin ribbons, stopping when you reach the core (discard core), then place in a medium bowl with rocket. Crumble feta into bowl with carrot then set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Crack eggs into the pan and cook for 2-4 minutes, until eggs have set, or until cooked to your liking. While eggs cook, add oil and vinegar to the salad and toss to combine. Season to taste with salt and pepper.
6. divide potatoes and capsicum between plates and top with cherry tomatoes, fried eggs and a dollop of chilli jam. Serve carrot salad on the side and sprinkle over coriander.