Potato Shakshuka

By Meal Times With Mathilde

Shakshuka, meaning ‘a mixture’ is traditionally from North African and Arab cuisine, but you’ll commonly find it referred to as an egg and tomato bake or more poetically as ‘eggs in purgatory’ by the Italians.

It’s a hearty, herby, spicy, and saucy dish with a couple of poached eggs to boot!

This really easy recipe serves one as a big brunch, two as a sharing dish (just add 2 more eggs).

This delicious recipe comes from @mealtimeswithmathilde

INGREDIENTS METHOD

INGREDIENTS

A handful of cubed potato or sweet potato

1 onion

3-4 mini peppers

2 garlic cloves

1 tsp cumin

1 tsp cayenne pepper

1/2 tsp paprika

Tin of chopped tomatoes

1 tsp sugar

2 eggs

A handful of coriander or parsley

A handful of feta (optional)

Turkish bread to serve

METHOD

1. Steam the cubed potato for 5-7 mins until soft. Meanwhile, chop and fry the onion, peppers, garlic & spices in a medium-size frying pan.

2. Add the chopped tomatoes, sugar, and potato to the onion mix, bring to the boil and simmer on low-medium heat for 10 minutes until thickened.

3. Make little wells in the tomato sauce and crack the eggs in. Cover the frying pan with a lid and allow the eggs to cook through (approx 5-7 minutes).

4. Garnish the shakshuka with coriander or parsley and feta if using, and serve with Turkish bread

Mathilde is a Registered Nutritionist on the UK Voluntary Register of Nutritionists with the Association for Nutrition (AfN) and you can find out more about her over at her website and on instagram where she regularly posts about all things food and lots of amazing recipes.