Senegalese-style Patates me Avga

Ingredients

In this Senegalese adaptation of the Greek dish Patates me Avga, we incorporate Senegalese spices and flavors to give it a distinct Senegalese twist. The original Greek version typically uses Mediterranean herbs like oregano and parsley, while the Senegalese version incorporates spices such as cayenne pepper, paprika, and thyme to add a spicy and aromatic kick. Additionally, the Senegalese-style Patates me Avga is often served with crusty bread or rice, which is a common accompaniment in Senegalese cuisine. We alse have the original recipe for Patates me avga, so you can check it out.

• 4 large potatoes, peeled and diced (about 500g / 1.1 lb) 4 large potatoes, peeled and diced (about 500g / 1.1 lb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the diced potatoes to the skillet and cook until they are golden brown and slightly crispy.
4. 4.
   Sprinkle the cayenne pepper, paprika, and dried thyme over the potatoes and stir well to coat.
5. 5.
   Pour the diced tomatoes into the skillet and season with salt and pepper. Stir to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for about 15 minutes, or until the potatoes are tender.
7. 7.
   Create small wells in the tomato sauce and crack the eggs into each well.
8. 8.
   Cover the skillet again and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
9. 9.
   Remove from heat and garnish with fresh parsley.
10. 10.
    Serve the Senegalese-style Patates me Avga hot with crusty bread or rice.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into evenly sized pieces to ensure they cook evenly. You can also parboil the potatoes for a few minutes before sautéing them for a faster cooking time.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.
• Eggs — For a runny yolk, cook the eggs for a shorter time. If you prefer a fully cooked yolk, cook them for a longer time.

Tips & Tricks

• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the dish.
• Feel free to add other vegetables such as bell peppers or spinach to the dish for added flavor and nutrition.
• Serve the Senegalese-style Patates me Avga with a side of hot sauce or chili flakes for those who enjoy an extra kick of spice.
• This dish can be easily doubled or halved depending on the number of servings needed.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.

Serving advice

Serve the Senegalese-style Patates me Avga hot, straight from the skillet. Garnish with fresh parsley for a pop of color and freshness. Accompany the dish with crusty bread or rice to soak up the flavorful tomato sauce.

Presentation advice

Present the Senegalese-style Patates me Avga in a large skillet or a shallow serving dish. Make sure to arrange the poached eggs evenly throughout the dish for an appealing presentation. Sprinkle some additional chopped parsley on top for an extra touch of freshness.