Ingredients
Potatoes and Feta Shakshuka:
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Potato, cube 800.0 g
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Olive oil 100.0 ml
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Onion, julienne 200.0 g
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Capsicum Red, julienne 300.0 g
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Minced garlic 30.0 g
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Cumin, powder 10.0 g
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Smokey paprika 30.0 g
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Black pepper 10.0 g
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Tomato puree 250.0 g
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Eggs 10.0 pc
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Feta cheese, crumbled 250.0 g
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Fresh coriander, chopped 100.0 g
Preparation
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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.
