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Potatoes and Feta Shakshuka
A traditional recipe with a twist, crispy potatoes seasoned with Knorr Professional Crispy Coating Mix Marinade adds depth to this dish, crumbled feta to finish it off. The base of tomato puree saves time as it’s ready to serve.
Ingredients
Potatoes and Feta Shakshuka
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Rs0.0
Potatoes and Feta Shakshuka:
Rafhan Corn Oil (1x16L)
/ml
100.0 ml
0%
Potato, cube
/g
800.0 g
0%
Knorr Professional Crispy Coating Mix (6X1kg)
/g
40.0 g
0%
Olive oil
/ml
100.0 ml
0%
Onion, julienne
/g
200.0 g
0%
Capsicum Red, julienne
/g
300.0 g
0%
Minced garlic
/g
30.0 g
0%
Cumin, powder
/g
10.0 g
0%
Smokey paprika
/g
30.0 g
0%
Black pepper
/g
10.0 g
0%
Tomato puree
/g
250.0 g
0%
Eggs
/pc
10.0 pc
0%
Feta cheese, crumbled
/g
250.0 g
0%
Fresh coriander, chopped
/g
100.0 g
0%
/
Potatoes and Feta Shakshuka:
-
Potato, cube 800.0 g
-
Olive oil 100.0 ml
-
Onion, julienne 200.0 g
-
Capsicum Red, julienne 300.0 g
-
Minced garlic 30.0 g
-
Cumin, powder 10.0 g
-
Smokey paprika 30.0 g
-
Black pepper 10.0 g
-
Tomato puree 250.0 g
-
Eggs 10.0 pc
-
Feta cheese, crumbled 250.0 g
-
Fresh coriander, chopped 100.0 g
Preparation
-
Potatoes and Feta Shakshuka:
- Heat fryer with Rafhan Corn Oil to 180°C. Then fry the potatoes until golden brown, season with Knorr Professional Crispy Coating Mix Marinade and keep aside.
- In a pan heat the olive oil & sauté onions, peppers and garlic. Season with cumin, paprika and black pepper before adding tomato puree simmer for 3 minute to allow flavours to develop.
- Next add in the fried potatoes, place into a tagine and crack open the eggs on top.
- Bake in the pre-heated oven for 12-15 minutes.
- Garnish with crumbled feta & fresh coriander.
