Shakshuka with Potatoes and Feta

A leftovers twist on shakshuka: the remaining potatoes are fried until crispy, warmed in a spiced tomato and pepper sauce, and served with egg and feta. A one-pan dish that is on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g cooked potatoes from the day before, diced
• 1 pc onion
• 1 pc red bell pepper
• 1 pc garlic clove
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• 1 pinch chili flakes
• 1 can peeled tomatoes (400 g)
• 2 pc eggs
• 50 g feta
• 0.5 bunch flat-leaf parsley
• salt
• black pepper, freshly ground

Method

1. Dice the onion and bell pepper finely, and finely chop the garlic.
2. Heat the olive oil in a large pan and sauté the onion and bell pepper for about 4 minutes.
3. Add the diced potatoes and fry for 4 to 5 minutes, until they are lightly crispy.
4. Stir in the garlic, cumin, paprika and chili flakes and fry for 1 minute.
5. Add the peeled tomatoes, crush them somewhat with a wooden spoon, season with salt and pepper and simmer for about 8 minutes.
6. Using a spoon, press two wells into the sauce and crack the eggs into them.
7. Cover the pan and let the eggs set for 6 to 8 minutes.
8. Crumble the feta over the top, chop the parsley and serve the dish straight from the pan.