Jersey Royal Potato Shakshuka

A hearty and flavorful breakfast dish featuring creamy Jersey Royal potatoes simmered in a spicy tomato sauce, topped with perfectly poached eggs and crumbled feta cheese. Showcasing the best of Jersey's local produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.26/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Dessert

Cuisine:

Jersey•British•Mediterranean

Main Ingredient:

Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

500gJersey Royal Potatoes(Diced into 1cm cubes)

£2.50

2tbspOlive Oil(Extra virgin)

£0.15

1Onion(Medium, diced)

£0.30

1Red Bell Pepper(Diced)

£0.80

3clovesGarlic(Minced)

£0.10

0.5tspChili Flakes(Adjust to taste)

£0.05

1tspSmoked Paprika

£0.10

0.5tspCumin

£0.05

400gChopped Tomatoes(Canned)

£0.70

2tbspTomato Paste

£0.10

0.3cupFresh Basil(Chopped, plus extra for garnish)

£0.75

0.3cupFresh Parsley(Chopped, plus extra for garnish)

£0.50

4Eggs(Fresh, free-range)

£1.20

100gFeta Cheese(Crumbled)

£1.50

1tbspJersey Milk(For poaching eggs)

£0.05

1tbspJersey Butter(For poaching eggs)

£0.15

To tasteSalt

£0.02

To tasteBlack Pepper(Freshly ground)

£0.03

Total Cost

£9.05

£2.26 per serving

Instructions

1.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
2.
Add the minced garlic, chili flakes, smoked paprika, and cumin. Cook for another minute until fragrant.
3.
Add the diced Jersey Royal potatoes, chopped tomatoes, and tomato paste to the skillet. Stir well to combine.
4.
Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
5.
While the potatoes are simmering, poach the eggs. Fill a small saucepan with about 2 inches of water. Add a tablespoon of Jersey Milk and a tablespoon of Jersey Butter, bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
6.
Stir the chopped basil and parsley into the shakshuka.
7.
Make four small wells in the shakshuka. Gently place a poached egg into each well.
8.
Crumble the feta cheese over the top of the shakshuka.
9.
Garnish with extra fresh basil and parsley. Serve immediately with crusty bread for dipping (optional).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, add a knob of Jersey butter to the tomato sauce during the last few minutes of cooking.

If the sauce becomes too thick, add a splash of water or vegetable broth.

To easily peel garlic, smash the clove with the flat side of a knife and the skin will easily come off.

Adjust the amount of chili flakes to your preference.

For perfectly poached eggs, use very fresh eggs and avoid adding too much salt to the water.

Cooking Equipment

Large skillet with lid

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a richer flavor, add a knob of Jersey butter to the tomato sauce during the last few minutes of cooking.

If the sauce becomes too thick, add a splash of water or vegetable broth.

To easily peel garlic, smash the clove with the flat side of a knife and the skin will easily come off.

Adjust the amount of chili flakes to your preference.

For perfectly poached eggs, use very fresh eggs and avoid adding too much salt to the water.

Jersey Royal Potato Shakshuka

Ingredients

Instructions