Tessa's Sauteed Potatoes With Egg and Tomato Pasta

We had a lovely lunch a couple of days ago. Made a simple Sauteed Potatoes with Egg and a simple, flavourful Cherry Tomato Pasta. I Heart Cooking Club is currently cooking with Tessa Kiros's recipes. I have not heard of Tessa Kiros before this. No idea who she is! Well, now I do!

A simple and delicious lunch.

 Potatoes are boiled and pan-fried till brown and crispy.

An egg is cracked in the centre of the pan with the potatoes at the side. I use fresh thymes from my garden as I did not have any sage. Season with salt and pepper. Yum!

 A simple pasta with just cherry tomatoes, fresh basil leaves, garlic, capers, olive oil and seasoning. The recipes calls for 12 Cherry Tomatoes, I tripled it, we love Cherry Tomatoes! And I only cooked half a packet of spaghetti.

 Makes sure this pasta dish is season well with salt and pepper.

A simple, yet delicious combination.  My kids love it! So do I!

I'm sharing this with
"November Potluck with Tessa" at I Heart Cooking Clubs
Hearth and Soul Hop at Mom's Sunday Cafe
Let's Do Brunch at The 21st Century Housewife's Kitchen


I got these recipes from various websites.

Sauteed Potatoes with Egg
(source from "Apples For Jam" by Tessa Kiros)
500gm potatoes peeled and cut into dice, and cooked till tender
2 tbsp olive oil
20gm butter
1 garlic cloves, peeled, but left whole (optional)
sage sprigs to taste (I use fresh thymes)
2 eggs
seasonings to taste

Heat the oil with the garlic to high in a frying pan, removing the garlic once it is aromatic and tip the potatoes in, spread them over the pan, including any little bits. Then leave them alone, don't turn them about at this stage, they will crisp up far better if just left to cook on one side.

Turn the bits of potatoes so that another side is crisped up, and then once again, until the potatoes are golden and crisp nearly all over. Make two spaces for the eggs and crack them in the centre. Sprinkle over the sage, which should crisp up beautifully. The egg too may crisp a little at the edges, which is how I like it here, season with salt and pepper. When the eggs are cooked to your liking, slide the eggs and the potatoes (which will be sticking together now) onto plates lined with paper towel. Leave for a moment before pulling the paper carefully out from under the food.

Daniele's Tomato Pasta
(source from  "Falling Cloudberries" by Tessa Kiros)
Serves 3
12 ripe cherry tomatoes, halved (I use about 30-35)
about 30 baby salted capers, rinsed and squeezed dry
1/2 cup extra virgin olive oil
2 garlic cloves, lightly crushed with the flat of a knife
about 8 fresh basil leaves, torn
3/4 (16-ounce) package spaghetti

Put all the ingredients except the spaghetti in a bowl and season with salt and pepper. Leave for at least an hour if possible to let the flavours mingle. Cook the spaghetti in a large pan of boiling salted water, following the packet instructions. Drain and add to the tomato sauce, tossing well to coat the paste. Serve immediately with or without grated Parmesan.