19 Mar Garlic Potato Shakshuka
In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.
This dish was created within our Isle of Wight Garlic Farm Collection.
GARLIC POTATO SHAKSHUKA
DAN FUGE #eatsouth
This Shakshuka recipe comes from the Garlic Farm’s own recipe Collection. We had this for a Saturday lunch – devoured the lot.
INGREDIENTS
- 80ml Oil of Wight rapeseed oil
- 2 bulbs garlic, halved
horizontally
but unpeeled - 250g onions
- 2 teaspoons Wight Salt
- 800g peeled potatoes
- 8 free-range medium eggs
- Chilli flakes
METHOD
Peel and slice the onions into crescents. Fry the garlic gently in the oil, cut side down, for 10 minutes until they are golden and going soft. Remove the garlic from the heat and squeeze the cloves out of their paper skins.
Discard the skins and put the cloves back in with the onions to cook gently for 10 minutes.
Peel and slice the potatoes as finely as you can. Sprinkle salt over the onions, then layer half the potatoes over.
Add another teaspoon of salt, then put the rest of the potatoes in the pan.
Mix everything together gently, cover and cook for 20 minutes, stirring regularly.
Pour 150ml of boiling water in and turn the heat up for 5 minutes. Check the potatoes are cooked through, then crack the eggs evenly across the surface.
Put a lid back on the pan for 5 minutes, by which point the egg whites should be set, and the yolks still runny.
Sprinkle chilli flakes or herbs over the cooked eggs and enjoy with crusty bread and a green salad.
