Potato and red pepper Shakshouka

Shakshouka is a Middle Eastern/Mediterranean dish involving eggs poached in tomatoes with various spices. Traditionally, Shakshouka is eaten for breakfast but I like eating it for dinner. In fact, it makes a great 30-minute week-night dinner, packed full of flavor and nutrition. I have added potatoes to the recipe to make it more hearty and, let's face it.. who doesn't like potatoes!? The warm tomato base and the soft and fluffy eggs resting on it are very comforting. Enjoy with a warm tortilla, pita bread or a piece of toast.

Serves: 2. Prep. time: 10 minutes, Cook time: 20 minutes

Ingredients:

• 1 tbsp olive oil

• 1/3 cup finely chopped red onion

• 2 medium red potatoes, diced into small cubes (about 1 cup)

• 1 or 2 sweet red peppers, finely chopped (about 1/4 cup)

• 1 tsp paprika

• 1 tsp ground coriander

• 1 tsp dried parsley

• 1/2 tsp dried thyme

• One 15 oz can diced tomatoes with garlic (or 1.5 cups roughly chopped tomatoes and 1 tsp minced garlic)

• 4 eggs

• salt and crushed black pepper

• cilantro, parsley and avocado for garnish

Directions:

1. In a frying pan, heat the olive oil. Then add the chopped onions, potatoes and red peppers (The smaller the size of the potato cubes, the faster they will cook). Add 1/2 tsp salt and put lid on the pan. Cook for 5-7 minutes, stirring occasionally, until potatoes are al dente.

2. Add the dry spices and stir them through the vegetables.

3. Add the tomatoes with the juice from the can (if using fresh tomatoes, also add minced garlic, 1/2 tsp salt and 2 tbsp of water). Layer the tomatoes on top of the potatoes and do not mix or stir. This way, the potatoes underneath will get a chance to cook some more and will soften up.

4. With the back of a spoon, make 4 wells in the tomatoes. Crack an egg into each of the wells.

5. Sprinkle some crushed black pepper over the eggs. Reduce heat to low. Cover the pan with a lid and cook for 10 minutes.

6. After 10 minutes, turn the heat off and remove the lid. Let the Shakshouka rest for 5 minutes before garnishing with cilantro, parsley and avocado. Serve hot.

Hope you enjoy this recipe. Leave your comments below!