New potato shakshuka

  • Cornish New potato shakshuka
Season
Spring/Summer
Skill level
Simple
Preparation Time
5 minutes
Cooking Time
45 minutes (20 minutes less if using ready cooked potatoes)
Serves
Serves 4
Categories
Let Your Tastebuds Travel

You’ll need a large skillet / sauté pan with a lid to cook this delicious Middle-Eastern influenced dish. The eggs are gently poached in the tomatoey sauce and the addition of potatoes adds some satisfying bulk to soak up all rich flavours.

Ingredients

  • 450g New/Baby potatoes
  • 1 tbsp rapeseed oil
  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 large onion, thinly sliced
  • 4 - 5 cloves garlic, crushed
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • Sea salt and black pepper
  • 400g tin chopped tomatoes
  • 4 eggs
  • A handful of chopped parsley to serve

Method

  1. 1Boil or steam the potatoes for 18 - 20 minutes, until they are tender. Drain. Cut any large ones in half
  2. 2In a large sauté pan, fry the peppers and onions in the rapeseed oil for 7 - 8 minutes on a medium heat.
  3. 3Add the garlic and spices and cook for a further 1 - 2 minutes.
  4. 4Stir in the tinned tomatoes, season and cook until everything is bubbling nicely. Add the cooked potatoes to the pan and simmer gently for 5 minutes, until they are heated through.
  5. 5Crack the eggs on top. Cover with a lid and cook for a further 12 - 15 minutes on a slightly lower heat until the eggs are cooked.
  6. 6Sprinkle over the chopped parsley before serving.