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A hearty twist on the classic North African dish, featuring tender potato cubes poached in a rich, spiced tomato sauce with gently runny eggs.
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Peel the potatoes and cut them into small 1 cm cubes. Boil them for 8 minutes until partially cooked, then drain.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until soft.
Add the minced garlic, cumin, paprika, and chili flakes, stirring for 1 minute until fragrant.
Pour in the crushed tomatoes and add the par-boiled potato cubes. Simmer gently for 10-12 minutes until the sauce thickens and the potatoes are completely tender.
Use a spoon to make 4 small wells in the sauce. Crack an egg into each well.
Cover the skillet and cook on low heat for 5-8 minutes, until the egg whites are set but the yolks remain runny.
Garnish with fresh herbs and serve hot straight from the pan.
Estimated, per serving
290kcal
Calories
11g
Protein
30g
Carbs
15g
Fat
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