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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
  1. 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.