Cornish New Potato Shakshuka
- Preparation and cooking time
- Prep:
- Cook:
- (20 minutes less if using ready cooked potatoes)
- More effort
- Serves 4
Skip to ingredients
- 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
Method
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.
