Jamaican Jerk Potatoes with Pineapple & Eggs

 Pan fried potatoes with Jerk spices, paired with fresh pineapple and eggs.
A delicious, unusual vegetarian dish great for breakfast, lunch or dinner.

700g potatoes, peeled and cut into medium chunks
½ red capsicum
1 tbsp vegetable oil
20g unsalted butter
1 tbsp Spice Fusion Jamaican Jerk
200g fresh pineapple cut into chunks
3-4 large eggs
Crushed chillies to taste, optional
Coriander, finely chopped

Bring a large saucepan of lightly salted water to the boil.
Add the potatoes and boil for 7 minutes, then drain and leave to steam-dry,
lid on, for 5 minutes.
Heat the oil and butter in a large frying pan over a medium heat; add the Jamaican Jerk and
potatoes, stir well, and fry over a medium-high heat, turning occasionally, for 12 minutes.
Nestle the pineapple chunks and capsicum in the pan and cook for a further 3 minutes.
Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for
5-6 minutes over a medium-low heat until the whites are just set and the yolks are still runny.
Garnish with the coriander and a sprinkle of crushed chillies