Corn and capsicum shakshuka with potato bites

Corn and capsicum shakshuka with potato bites

By
From
Dinner Like A Boss
Serves
4 people
Prep
20 mins
Cooking time
30 mins
Photographer
Benito Martin

This is real comfort food! As well as a hearty dinner dish, this is also great for a light lunch or brunch if you leave out the potatoes and serve the shakshuka on thick slices of buttered sourdough toast.

Ingredients

Quantity Ingredient

Potato bites

Quantity Ingredient
800g floury potatoes, peeled and cut into 1-2 cm cubes
1 pinch salt
1 tablespoon olive oil

Shakshuka

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, core and seeds removed, diced
2 corn cobs, husk and silk removed
1 teaspoon ground cumin
800g tinned crushed or diced tomatoes
1/2-1 teaspoons finely chopped chipotle chilli in adobo sauce, optional
4-8 eggs, depending on how many eggs each person wants
1 small handful mint leaves, to serve (optional)
250g crumbled feta
or grated cheddar (or use half and half)
100g rocket, to serve (optional)
extra-virgin olive oil or your favourite salad dressing to drizzle (optional)

Method

  1. For the potatoes, preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Bring a full kettle of water to the boil. Put the potatoes in a large saucepan with the salt and just cover with boiling water. Simmer, covered, for 5 minutes. Drain well and shake dry. Place on the baking tray, drizzle with the oil, season with salt (if liked) and roast for 20–25 minutes, or until golden.
  2. For the shakshuka, heat the oil in a deep frying pan (about 24 cm is a good size) over a high heat. Add the onion, garlic and capsicum and fry for 8–10 minutes, or until slightly charred, stirring occasionally.
  3. Lie the corn cobs on a board, then slice the kernels off each side using a sharp knife.
  4. Add the ground cumin to the frying pan and fry for 30 seconds, until fragrant. Add the tomato, chipotle chilli (if using) and corn kernels and season with salt and pepper. Reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce thickens slightly.
  5. Make dents in the tomato sauce in the pan, then crack an egg into each. Cook, covered, for 6–7 minutes, or until the eggs are just set.
  6. Scatter the shakshuka with the mint (if using) and the cheese of your choice. Serve accompanied by the potatoes, with the rocket on the side, drizzled with extra-virgin olive oil or salad dressing (if using).
Tags:
Family food
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