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