Shakshuka on Rosti
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 bell peppers (any color), diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper (adjust to taste)
1 teaspoon ground coriander
1 can (28 ounces) crushed tomatoes
Salt and pepper to taste
6 large eggs
2 chorizo sausage
Fresh parsley or cilantro, chopped (for garnish)
2 tablespoons soft feta cheese
For the Grated Potatoes:
4 medium-sized potatoes, peeled and grated
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Instructions:
Grated Potatoes:
Prepare the Potatoes:
Clean and peel the potatoes. After grating the potatoes, place them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.
Season and Cook:
In a bowl, mix the grated potatoes with salt and pepper. Heat olive oil in a skillet over medium heat. Add the grated potatoes, spreading them out evenly. Press down with a spatula and cook until the bottom is golden brown. Flip and cook the other side until crispy. Set aside.
Shakshuka:
Sauté Aromatics:
In a large, deep skillet, heat olive oil over medium heat. Add chopped onions and diced bell peppers. Sauté until softened. Stir in minced garlic, ground cumin, ground paprika, ground cayenne pepper, and ground coriander. Cook for an additional 2 minutes until fragrant. Cut up the chorizo sausage into bite sized pieces and simmer for another minute
Tomato Base:
Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for about 10-15 minutes, allowing it to thicken. Using a spoon, make small wells in the tomato sauce. Crack one egg into each well.
Cook Eggs:
Cover the skillet and let the eggs poach in the tomato mixture for about 5-7 minutes or until the egg whites are set but the yolks are still runny.
Carefully place the crispy grated potatoes on a serving plate, creating a bed for the shakshuka. Gently slide the poached eggs and tomato sauce over the potatoes.
Garnish and Serve:
Sprinkle with chopped fresh parsley or cilantro for a burst of colour and freshness and a soft feta cheese for some richness. Serve immediately, and enjoy your flavorful shakshuka on a bed of crispy grated potatoes.
This Shakshuka variation combines the rich, spiced tomato sauce with the delightful texture of crispy grated potatoes. Perfect for brunch or a hearty dinner!
Looking for some additional heat, this dish is perfectly topped with the Bajan hot pepper sauce.
Shakshuka has a hint of heat which can be mellowed with some fresh feta.
