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.
This recipe was created by Luke Willcox - New Product Development team.
45 minutes (20 minutes less if using ready cooked potatoes)
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
A handful of chopped parsley to serve
Boil or steam the potatoes for 18 - 20 minutes, until they are tender. Drain. Cut any large ones in half
In a large sauté pan, fry the peppers and onions in the rapeseed oil for 7 - 8 minutes on a medium heat.
Add the garlic and spices and cook for a further 1 - 2 minutes.
Stir 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.
Crack 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.
Sprinkle over the chopped parsley before serving
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