Shakshuka-Style Eggs with Potatoes and Peppers

Ingredients

• 8 large eggs
• 250 g Yukon gold potatoes
• 150 g red bell pepper
• 250 g canned crushed tomatoes
• 2 tbsp extra-virgin olive oil
• 1.5 tsp ground cumin
• 1.5 tsp smoked paprika
• 80 g onion
• 3 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Cut the Yukon gold potatoes into 1.5 cm cubes. Heat the extra-virgin olive oil in a wide skillet over medium-high heat and fry them for 8 minutes, turning occasionally, until browned at the corners and tender all the way through.
2. Add the diced onion and sliced red bell pepper and cook 4 minutes, until the onion goes translucent and the pepper slumps and softens at the edges.
3. Stir in the sliced garlic, ground cumin and smoked paprika and cook 45 seconds, until the spices smell toasted. Keep them moving — paprika catches and turns bitter within seconds on a hot base.
4. Pour in the canned crushed tomatoes with the fine sea salt and 80 ml water. Simmer 5 minutes until the sauce darkens and thickens enough that a spoon leaves a trail across the pan floor.
5. Make eight shallow wells in the sauce with the back of a spoon and crack the large eggs into them, one per well. Season the tops lightly, cover the pan, and cook 5-6 minutes over low heat.
6. Check at 5 minutes: the whites should be fully opaque and set while the yolks still wobble when you shake the pan. Serve straight from the skillet, spooning sauce and potato up with each egg.

Nutrition (per serving)

Calories

585

Protein

31.7 g

Fat

32.8 g

Carbs

43.6 g