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…
Moroccan Potato Nourish Bowl
MOROCCAN POTATO NOURISH BOWLPREP TIME: 20 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4INGREDIENTS 1 cup Quinoa2 cups (500ml) vegetable stock2 tbsp mint leaves, chopped2 tbsp dukkah400g tin chickpeas, drained1 avocado, deseeded and sliced250g punnet cherry tomatoes,...
Mexican Spud Lite Potato Salad
MEXICAN SPUD LITE POTATO SALADPREP TIME: 15 MINUTESCOOKING TIME: 25 MINUTESSERVES: 6 - 8 AS A SIDE INGREDIENTS 750g bag baby Spud Lite potatoes, diced2 cobs sweetcorn, chargrilled2 tsp extra virgin olive oil200g smoked bacon, diced½ small red onion,...
Perfect Spud Lite Roast Potatoes
PERFECT SPUD LITE ROAST POTATOESPREP TIME: 10 MINUTESCOOKING TIME: 50 MINUTESSERVES: 4 - 6INGREDIENTS 1kg Spud Lite potatoes, peeled and quartered2 tablespoons olive oilSalt and pepper METHOD 1. Preheat oven to 220°C (200°C fan-forced) and line a large baking tray...