CURRI POTATOES, KLEAD AND ONION WITH ESCAPED EGGS

INGREDIENTS
1 large white onion
2 large handfuls of kale
2 tablespoons olive oil
400 g floury potatoes, diced but unpeeled
2 teaspoons mild curry powder
1 teaspoon ground cumin
½ teaspoon turmeric
Sea salt and black pepper to taste

INSTRUCTIONS
Preheat the oven to 200 ° C (fan).
Add the potato, onion, olive oil, curry powder, turmeric, and cumin to a roasting pan, and toss to combine so vegetables are evenly coated with oil and seasonings.
Roast the potatoes for 15 minutes, then remove, stir, and add the kale with another drizzle of olive oil if needed.
Return to the oven for 10 more minutes.
When the potatoes are almost done, cook the eggs in a pot of boiling salted water.
Serve the potato hash on a plate and serve with the poached eggs, topped with a pinch of salt and pepper.

CURRI POTATOES, KLEAD AND ONION WITH ESCAPED EGGS