Jersey Royal Potato Shakshuka

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.

Add the minced garlic, chili flakes, smoked paprika, and cumin. Cook for another minute until fragrant.

Add the diced Jersey Royal potatoes, chopped tomatoes, and tomato paste to the skillet. Stir well to combine.

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.

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.

Stir the chopped basil and parsley into the shakshuka.

Make four small wells in the shakshuka. Gently place a poached egg into each well.

Crumble the feta cheese over the top of the shakshuka.

Garnish with extra fresh basil and parsley. Serve immediately with crusty bread for dipping (optional).