Shakshuka, my style

Rating: 9
Duration: 45 min
Number of people: 2-3
Notes: From Jamie's Veg (p. 206). We substitute pumpkin for sweet potato, which we find tastier. And we use more harissa.

Ingredients:

• 200g potatoes
• 200g sweet potatoes
• 3 bell peppers
• 15g parsley
• 400g peeled tomatoes
• 2 cloves of garlic
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 3 tsp rose harissa
• 4 eggs
• flatbread: AH Flatbread

Instructions:

1. Scrub the potatoes and sweet potatoes (peel if desired), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil. —> We actually always peel the potatoes.
2. Deseed and roughly chop the bell peppers, adding them to the pan as you go.
3. Pick the parsley leaves, finely slice the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika, and cumin, then cover and cook for 10 minutes, stirring regularly.
4. Add the harissa and crush in the tomatoes, then stir in ¼ of a tin’s worth of water, cover with the lid and cook for a further 10 minutes, or until the potatoes and sweet potatoes are soft, stirring occasionally. —> Usually, this takes longer than 10 minutes.
5. Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
6. Make 4 wells with the back of a spoon, crack in the eggs, cover with the lid and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.

Source: Jamie Veg - Shakshuka My Style

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