Cheesy potato, cauliflower and thyme shakshuka
- 500g potatoes, peeled, cut into 2.5cm pieces
- ½ large cauliflower, cut into small florets (about 500g)
- 2 tablespoons olive oil
- 1 brown onion, thinly sliced
- 3 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves
- 300g can corn sweetcornXkernels, drained, rinsed
- 1 reduced-salt chicken stock cube, crumbled (or use a vegetable stock cube, to make it vegetarian)
- ¹⁄³ cup finely grated parmesan
- 4 eggs
- 1 tablespoon finely chopped fresh chives
1 Preheat oven to 200°C. Bring a medium saucepan of water to the boil over high heat. Add the potato. Cook for 10 minutes, or until potato just tender, adding cauliflower halfway through the cooking time. Drain well.
2 Heat half of the olive oil in a large non-stick frying pan over medium-high heat. Sauté onion, garlic, cumin and 3 teaspoons thyme for 4 minutes, or until the onion softens. Add corn, stock cube, potato, cauliflower and remaining oil to pan. Sauté for 5–7 minutes, or until golden.
3 Transfer the potato mixture into four small baking dishes. Sprinkle with cheese. Using the back of a spoon, make four indentations in potato mixture. Gently crack 1 egg into each indentation. Bake shakshuka for 12 minutes, or until egg whites have set but yolks are still soft.
4 Serve sprinkled with chives and remaining thyme.
Nutrition Info (per serve)
Total fat 15.0g
–Saturated fat 4.1g
Dietary fibre 9.1g
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