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…
Garlic and Soy Chicken with Spud Lite Micro Potatoes
GARLIC AND SOY CHICKEN WITH SPUD LITE MICRO POTATOESPREP TIME: 10 MINS + MARINATING TIMECOOKING TIME: 8 MINUTESSERVES: 2INGREDIENTS Barbecue Chicken2 cloves garlic, crushed¼ cup light soy sauce¼ cup coriander root and leaves, chopped500g boneless, skinless chicken...
Spicy Hasselback Potatoes
SPICY HASSELBACK POTATOESPREP TIME: 20 MINUTESCOOKING TIME: 1 HOUR AND 10 MINSSERVES: 6 -8 A SIDEINGREDIENTS 1.5kg Spud Lite potatoes½ cup olive oil2 cloves garlic, crushed2 teaspoons hot smoked paprika2 tablespoons lemon thyme keaves, finely choppedsalt flakes and...
Spud Lite Mash
SPUD LITE MASHSERVES: 6INGREDIENTS 1.5 kg Spud Lite potatoes, peeled and diced 80g unsalted butter 1 clove garlic, crushed 1 cup milk 1/3 cup sour cream ¼ cup chopped chives ¼ cup pecorino cheese, grated Salt flakes and freshly ground black pepper METHOD 1. Steam...