Potato Shakshuka
Rich and warming potato shakshuka
Servings 4
Calories 206kcal
Ingredients
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion finely chopped
- 250 g (8.8oz) potatoes washed and cut into bitesize cubed
- 400 g (14 oz) can chopped tomatoes
- 60 ml (0.25 cup) water
- 4 sprigs thyme
- ½ tsp ground cinnamon
- 1/2 tsp smoked paprika
- ½ tsp ground coriander
- 1 tsp honey
- salt
- black pepper
- 4 eggs
- Herbs and spring onions to top
Instructions
- In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and potatoes and sauté for 7 mins.
- Mix in the chopped tomatoes, water, thyme, cinnamon, smoked paprika, coriander, honey, salt and pepper Bring to the boil and reduce heat to low and cook for 20 mins till the tomato sauce is thickened.
- Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Break the four eggs on top of the tomato sauce cook for about 10 mins until the eggs are just set.
- Top the potato shakshuka with some herbs and serve along with some crusty.
Notes
If you don't have apache potatoes, use red potatoes.
Nutrition
Calories: 206kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 220mg | Potassium: 582mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 18.7mg | Calcium: 80mg | Iron: 2.8mg