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Mexican-style Shakshouka with Roast Potato, Feta & Chilli Oil
A Northern African classic gets a Mexican-inspired twist in our version of shakshouka. You'll make a spiced tomato sauce and simmer creamy butter beans, roasted potato chunks and sweet roasted peppers. Crack in your eggs and grill to perfection. Drizzle over a zesty chilli oil to finish.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 100g feta (Milk)
- 2 egg (Eggs)
- ½ tsp chilli flakes
- 2 spring onion
- 1 unwaxed lime
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 garlic clove
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 pepper
- 1 onion
- 1 large potatoes
Nutritional Information
Calories: 625
Protein: 28g
Carbs: 54g
Fat: 32g
Ingredients
- 0.5 tsp chilli flakes (use half)
- 1 large potatoes (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 100g feta (use half) (Milk)
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 garlic clove
- 2 spring onion
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 pepper (use half)
- 2 egg (Eggs)
- 1 onion (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 699
Protein: 35g
Carbs: 55g
Fat: 37g
Mexican-style Shakshouka with Roast Potato, Feta & Chilli Oil
A Northern African classic gets a Mexican-inspired twist in our version of shakshouka. You'll make a spiced tomato sauce and simmer creamy butter beans, roasted potato chunks and sweet roasted peppers. Crack in your eggs and grill to perfection. Drizzle over a zesty chilli oil to finish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large oven-safe frying pan, a small frying pan, a small bowl, a sieve, a grater & a measuring jug
Roast the potato
- Dice the potato into 1cm chunks
- Place the potato onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 22-25 mins, until softened
Simmer the sauce
- Meanwhile, thinly slice the onion. Dice the pepper into 1cm chunks. Drain and rinse the beans. Finely chop or crush the garlic
- Heat the large oven-safe frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the Mexican spice and half the garlic to the pan and cook for 1 min, then stir in the passata, beans and 100ml water (50ml for 1 person). Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened slightly. Season with salt and pepper
Make the chilli oil
- Roughly chop the coriander. Zest and halve the lime
- Thinly slice the spring onion, then add to the small bowl with the lime zest, chilli flakes and remaining garlic
- Heat the small frying pan with 1 tbsp oil on high heat for 1 min, until smoking, then carefully pour the oil over the garlic mixture. Set aside
Cook the eggs
- Preheat the grill to high (240C)
- Stir the roast potato, half the coriander and half the lime juice into the sauce. Season to taste
- Create 2 wells in the sauce and gently crack in the eggs. Simmer for 2 mins, then crumble over the feta
- Place the shakshouka under the grill for 4-5 mins, until the whites have set and the yolks are still runny
Plate up
- Share the shakshouka between bowls and drizzle over the chilli oil. Garnish with the remaining coriander and lime, cut into wedges
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