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…
Barbecued Spud Lite & Prawn Cocktail Salad
BARBECUED SPUD LITE & PRAWN COCKTAIL SALADSERVES: 8 - 10INGREDIENTS 500g Spud Lite potatoes, cut into 5mm thick slices1 tbsp olive oil2 Cos lettuce, cut into wedges500g cooked prawns, peeled1 Lebanese cucumber, diced3 avocadoes, peeled, deseeded and cut into...
Smoked Salmon, Summer Herb & Spud Lite Terrine
SMOKED SALMON, SUMMER HERB & SPUD LITE TERRINESERVES: 4 - 6 INGREDIENTS 600g Spud Lite potatoes500g Smoked salmon250g Cream cheese1 tbsp Horseradish1 tsp finely grated lemon zest1/4 cup Chervil, chopped1/4 cup Dill, choppedBaby capers, roughly choppedSalt flakes...
Spud Lite Gnocchi with Rosemary & Chilli by Leah Itsines
SPUD LITE GNOCCHI WITH ROSEMARY & CHILLI BY LEAH ITSINESSERVES: 4INGREDIENTS 800g Spud Lite potatoes1 egg yolk2 cups of plain flour, sifted1/4 cup parmesan (optional)1 tbsp of dried rosemary, finely chopped1/4 tsp red chilli flakesextra flour for kneadingsmall...