Co-funded by the Creative Europe Programme of the European Union
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BREAKFAST SHAKSHUKA WITH POTATO WEDGES, CHEDDAR CHEESE AND SPICY PEPPER

Ingredients for 4

  • 2 potatoes (e.g. Rooster potatoes) (approximately 200 g)
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 400 g can of cherry tomatoes
  • 4 eggs
  • 200 g grated Cheddar cheese
  • chopped fresh coriander
  • salt and pepper
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Cooking time: 40 MIN

This easy, one-pan, Moroccan Shakshuka is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce and served with crispy potato wedges and this flavourful dish only takes 30 minutes to make!

  1. Preheat the oven to 180°C (Gas 4).
  2. Cut the potatoes into wedges, slice the onion, and cut the peppers into strips.
  3. In a large cast iron skillet, or ovenproof dish, add the potato wedges, drizzle with olive oil and season with salt and pepper. Place in the oven for 15-20 minutes until almost cooked.
  4. Remove the skillet from the oven and add the onion and peppers, adding more olive oil if needed. Place in the oven for 10 minutes then remove from the oven again.
  5. Mix the canned tomatoes with the garlic, paprika and cumin powder. Add to the dish. Put back into the oven for another 5 minutes.
  6. Make small holes in different spots around the skillet and gently crack the eggs into them. Sprinkle with the grated cheese.
  7. Bake for 7 to 10 minutes until the eggs are just set. Finish with coriander.

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