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Cornish New Potato Shakshuka

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • (20 minutes less if using ready cooked potatoes)
  • More effort
  • Serves 4
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.


  • 450g Cornish New 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
  • 4 eggs
  • A handful of chopped parsley to serve


  • STEP 1
    Boil or steam the Cornish New potatoes for 18 - 20 minutes, until they are tender. Drain. Cut any large ones in half.
  • STEP 2
    In a large sauté pan, fry the peppers and onions in the rapeseed oil for 7 - 8 minutes on a medium heat.
  • STEP 3
    Add the garlic and spices and cook for a further 1 - 2 minutes.
  • STEP 4
    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.
  • STEP 5
    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.
  • STEP 6
    Sprinkle over the chopped parsley before serving.

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