POTATO SHAKSHUKA
PREP TIME: 15 MINUTES
COOKING TIME: 45 MINUTES
SERVES: 4
INGREDIENTS
2 tablespoons olive oil
400g Spud Lite baby potatoes, quartered
1 medium red onion, diced
1 clove garlic, crushed
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 teaspoon sweet paprika
1 large red capsicum, deseeded and diced
400g tin crushed tomatoes
½ cup (125ml) vegetable stock
2 tablespoons tomato paste
Salt and freshly ground black pepper
4 extra-large eggs
To serve:
¼ cup coriander leaves
1 tablespoon goats feta, crumbled
Flat breads, toasted
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper.
2. Place potatoes on prepared baking tray, drizzle over 1 tablespoon olive oil and season with salt and pepper. Place into preheated oven for 30 minutes, turning halfway through. Remove from oven and set aside until required.
3. Meanwhile, heat remaining oil in a heavy-based frying pan over a low heat. Add onion, garlic, coriander and cumin seeds, paprika and capsicum, stirring to combine. Cover and cook for 10 minutes or until onion and capsicum are soft.
4. Add tomatoes, stock and paste, stirring to combine and season to taste. Add roasted potatoes, stirring until well coated. Increase heat to medium, cook for 10-15 minutes or until sauce thickens slightly.
5. Using the back of a spoon, quickly shape four holes in the tomato mixture and break an egg into each hole. Place pan back on the stove until tomato mixture is bubbling. Sprinkle over the feta, place pan in preheated oven and cook for 10 minutes or until eggs have just set. Remove from oven and sprinkle over coriander to serve
6. Serve potato shakshuka with toasted flat breads.
YOU MIGHT ALSO LIKE…
Potato Gems
POTATO GEMSPREP TIME: 15 MINUTESCOOKING TIME: 20 MINUTESSERVES: 40 INGREDIENTS 800g Spud Lite potatoes¼ cup grated parmesan1 ½ teaspoons dried English mustard1 ½ teaspoons garlic powder1 ½ teaspoon sweet smoked paprika1 teaspoon dried mixed herbs1 tablespoon flourSalt...
Potato & Chicken Caesar Salad
POTATO & CHICKEN CAESAR SALADPREP TIME: 20 MINUTESCOOKING TIME: 20 MINUTESSERVES: 4 - 6 INGREDIENTS 750g Baby Spud Lite potatoes, quartered4 extra-large eggs2 teaspoons olive oil400g chicken tenderloins1 cup croutons250g smoked bacon, diced1 baby cos lettuce,...
Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing
BARBECUED PRAWN, EGGPLANT & POTATO SALAD WITH A TAMARIND DRESSINGPREP TIME: 15 MINUTESCOOKING TIME: 15 MINUTESSERVES: 4 AS A MAIN AND 8 AS A SIDE INGREDIENTS 750g Baby Spud Lite potatoes, halved and cut into 5mm thick slices2 ½ tablespoons garlic infused olive...