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Shakshuka, my style
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Total Time:
30 minutes
My vibrant twist on a classic Middle-Eastern dish is spiced with the delicious warmth of harissa, creating a one-pan delight that brings joy.
Ingredients:
  • 200 g potatoes
  • 200 g butternut squash
  • 3 mixed-colour peppers
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 2 cloves of garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon rose harissa
  • 1 x 400 g tin of quality plum tomatoes
  • 4 large eggs
Instructions:
  • Prepare the potatoes and squash as described, slicing into 1cm-thick chips. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Roughly chop the peppers and add them to the pan. Slice the parsley stalks finely and peel and slice the garlic, adding them to the pan along with fennel seeds, paprika, and cumin. Cover and cook for 10 minutes, stirring regularly. Add harissa and tomatoes, followed by ¼ tin of water. Cover and cook for another 10 minutes until potatoes and squash are soft. Stir in parsley leaves and season with sea salt. Cook until sauce thickens. Make 4 wells in the mixture, crack in eggs, cover and cook to your preference. Serve with warm flatbreads and extra harissa on the side.

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