Giant Rösti & Eggs
Clock Image
Prep: 15 mins
Cook: 40 mins
In Switzerland, rösti and eggs make a magical breakfast. We reckon they’re a cracking good dinner, too. Especially when they’re made with a mix of sweet and new spuds, earthy beetroot and tamarind tomatoes.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
532 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g punnet of cherry tomatoes
  • 1 garlic clove
  • 1 beetroot
  • A 200g bag of new potatoes
  • 1 sweet potato
  • A handful of thyme, leaves only
  • A handful of flat leaf parsley, leaves only
  • 2 tsp coriander seeds
  • A 40g sachet of tamarind paste
  • 4 eggs
From your kitchen
  • 1 tbsp sea salt + extra for seasoning
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 2 tbsp cold water
You'll need
  • Food processor (optional)
  • Bowl
  • Baking tray
  • Baking dish
  • Sieve (optional)
  • Deep wide pan
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Cut the tomatoes in half. Peel and slice the garlic.

  • 2.

    Trim your beetroot. Coarsely grate it in a food processor or use a grater – you don’t need to peel it. Grate the new potatoes and sweet potato. Leave the skin on for maximum flavour.

  • 3.

    Tip the veg into a bowl and add 1 tsp salt. Toss and leave to sit for 5 mins. Strip the leaves from the thyme. After 5 mins, squeeze out the excess water from the veg with your hands. Spread them out on a baking tray. This is your rösti.

  • 4.

    Drizzle with 1 tbsp oil and the thyme leaves. Season. Bake for 30-40 mins till the veg is softened and crispy around the edges. Roughly chop the parsley leaves and set aside for later.

  • 5.

    Put the tomatoes and garlic in a baking dish with 2 tsp of coriander seeds. Drizzle with 1 tbsp oil. Slide into the oven and roast for 20 mins above the rösti.

  • 6.

    When the tomatoes are tender, blitz them in a food processor till smooth. Spoon in the tamarind paste with 2 tbsp cold water and pulse to combine. Alternatively, mash the tomatoes with a fork and press through a sieve for a smooth sauce. Season.

  • 7.

    When the rösti is nearly cooked, fill a deep wide pan with boiling water. Crack one egg into a cup. Gently slide the egg into the water. Repeat with the rest of the eggs. Pop the lid on.

  • 8.

    Very gently simmer for 2-3 mins till the whites are set and the yolk is cooked as you like it. Remove with a slotted spoon. Serve the rösti in slices topped with the poached eggs and tamarind tomato sauce. Sprinkle with the chopped parsley to garnish.

This recipe is from