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Egg surrounded by potato and fried – serve nafaqo as a starter or on the table as part of a bigger spread

  • Feeds 12 Feeds 12
  • Ready in 55 minutes

Each serving contains

  • Energy
    597kj 143kcal
  • Fat
    High 14%
  • Saturates
    Med 7%
  • Sugar
    Low 0%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 11g

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  • 3 large potatoes
  • 3 Co-op British free range eggs
  • 100g cornflour
  • ¼ tsp turmeric
  • 1 litre Co-op vegetable oil


  1. Put the potatoes in a large pan and cover with water
  2. Bring to the boil and simmer for around 20 mins, or until tender all the way through
  3. As the potatoes simmer, cook the eggs in a pan of boiling water for 9 mins
  4. Drain, plunge into cold water for 1 minute, then peel and cut each into quarters
  5. Once the potatoes are cooked, remove the skins, season and mash with a spoonful of the cornflour to bind
  6. Once the mixture is dough-like, divide into 12 balls, then flatten each one into an oval shape
  7. Put an egg segment in the middle of one and bring the potato around it to fully cover, pressing to seal
  8. Repeat until all the egg segments are covered
  9. Mix the cornflour and turmeric together
  10. Roll each covered egg into the flour mixture to coat
  11. Half-fill a large pan with oil and heat to 180°C – a cube of bread dropped in will turn golden in about 15 seconds
  12. Fry the eggs in batches for 4-5 mins, until golden all over
  13. Drain, then leave to cool on a wire rack

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