Turkish Shakshuka

Name: Turkish Shakshuka
Yield: 10
Ingredients: 500.0g Potatoes, peeled, diced; 50.0ml Olive oil; 2.0kg Eggplant, diced; 2.0x Red capsicums, diced; 2.0x Brown onions, diced; 1.0l KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 2.0g Smoked paprika; 2.0g Ground coriander; 5.0g Sesame seeds, toasted; 3.0g Chilli flakes; 3.0g Thyme leaves; 10.0x Eggs, poached; 10.0g Coriander, fresh, to garnish; 0.0 Za’atar bread, to serve

Shakshuka is an easy, healthy meal that is popular in many parts of the Middle East and North Africa. This recipe is based on a Turkish adaptation and features potatoes and slow-cooked eggplant.

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What you need

Potatoes, peeled, diced 500.0 g
Olive oil 50.0 ml
Eggplant, diced 2.0 kg
Red capsicums, diced 2.0 x
Brown onions, diced 2.0 x
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 1.0 l
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Smoked paprika 2.0 g
Ground coriander 2.0 g
Sesame seeds, toasted 5.0 g
Chilli flakes 3.0 g
Thyme leaves 3.0 g
Eggs, poached 10.0 x
Coriander, fresh, to garnish 10.0 g
Za’atar bread, to serve

Eggs

Breakfast

Casual Dining

Breakfast & Brunch

Middle Eastern

Shakshuka is an easy, healthy meal that is popular in many parts of the Middle East and North Africa. This recipe is based on a Turkish adaptation and features potatoes and slow-cooked eggplant.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Shakshuka
- Place potatoes in a saucepan covered with water and bring to the boil, simmer until tender and drain. Set aside.
- In a large cast-iron pan heat oil over medium heat, add eggplant and cook for 2–3 minutes before lowering heat and cooking for a further 10–15 minutes or until softened.
- Add capsicum, onion and drained potatoes and cook for 3–4 minutes on high heat until onion and capsicum soften a little.
- Add KNORR Italiana Pronto Napoli and stir in paprika, coriander, sesame seeds, chilli flakes and thyme leaves and simmer for 10 minutes.
- Remove from heat and divide into serving dishes.
- Top with poached eggs.
To Assemble and Serve
- Serve with za’atar bread, fresh coriander and extra spices.