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Serves: 4

INGREDIENTS

 15 ml sunflower or vegetable oil
 0.50 an onion, chopped
 1 large garlic clove, peeled and chopped
 820 g canned chopped tomatoes
 2.50 ml sugar
 5 ml dried chilli flakes, optional
 5 ml dried mixed herbs
 2.50 ml salt
 2.50 ml ground white pepper
 60 ml water
 2 large potatoes, boiled, peeled and chopped
 4 large eggs
 60 ml yoghurt, to serve
 Fresh coriander, to serve
 Toast, to serve

DIRECTIONS

1

In a large non-stick pan, heat the oil over medium-high heat and add the onion. Fry for 5 minutes until softened. Add the garlic and fry for 1 minute.

2

Add the tinned tomatoes to the pan, followed by the sugar, chili, mixed herbs, salt, pepper, and water. Stir and cook over medium heat for 10-12 minutes, or until thickened and reduced.

3

Add the chopped potatoes to the tomato mix and stir well to coat.

4

Create four wells in the tomato sauce and crack an egg into each well. Reduce the heat to low and cover with a lid. Cook for 4-5 minutes until the eggs are cooked to your liking.

5

Serve the Potato Shakshuka with toast to dip into the sauce and eggs.

6

Top Potato Tip: This Potato Shakshuka is a complete meal but should you want something “meatier” add strips of steak or chicken to sauce.

Ingredients

 15 ml sunflower or vegetable oil
 0.50 an onion, chopped
 1 large garlic clove, peeled and chopped
 820 g canned chopped tomatoes
 2.50 ml sugar
 5 ml dried chilli flakes, optional
 5 ml dried mixed herbs
 2.50 ml salt
 2.50 ml ground white pepper
 60 ml water
 2 large potatoes, boiled, peeled and chopped
 4 large eggs
 60 ml yoghurt, to serve
 Fresh coriander, to serve
 Toast, to serve

Directions

1

In a large non-stick pan, heat the oil over medium-high heat and add the onion. Fry for 5 minutes until softened. Add the garlic and fry for 1 minute.

2

Add the tinned tomatoes to the pan, followed by the sugar, chili, mixed herbs, salt, pepper, and water. Stir and cook over medium heat for 10-12 minutes, or until thickened and reduced.

3

Add the chopped potatoes to the tomato mix and stir well to coat.

4

Create four wells in the tomato sauce and crack an egg into each well. Reduce the heat to low and cover with a lid. Cook for 4-5 minutes until the eggs are cooked to your liking.

5

Serve the Potato Shakshuka with toast to dip into the sauce and eggs.

6

Top Potato Tip: This Potato Shakshuka is a complete meal but should you want something “meatier” add strips of steak or chicken to sauce.

Amazing Potato Shakshuka