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Shakshuka

Serves  6
Prep time: 20 minutes
Cooking time: 25 minutes

Ingredients

Method

  • 4 Pams Organic Potatoes, skin on, chopped into 1cm cubes
  • 2 tablespoons Pams Olive Oil
  • 1 onion, finely chopped
  • 1 tablespoon paprika (optional)
  • ½–1 teaspoon chilli powder (optional)
  • 1 teaspoon ground cumin
  • 3 cloves garlic, finely chopped or 1 ½ teaspoons Pams Crushed Garlic
  • 250g silverbeet (including stalks), finely chopped
  • 2 cans Pams Italian Diced Tomatoes in Juice 
  • 1 cup frozen mixed vegetables
  • 1 cup chicken or vegetable stock
  • 1 teaspoon Pams Sugar
  • 2 spring onions, chopped«
  • salt & pepper to taste
  • 10 Pams Free Range Eggs
  • 1 cup Pams Tasty Cheddar Grated Cheese
View the method
  1. Place the potatoes in a pot, cover with water, place on the stove and bring to the boil. Once boiling, reduce the heat to a simmer and cook until they are just tender. Drain. Alternatively you can microwave the potatoes.
  2. Preheat oven to 200°C. Heat oil in a large frying pan or pot over a medium heat. Use an oven-proof frying pan if you have one. Add the onion and cook until soft and clear – about 5 minutes.
  3. Add the paprika, chilli powder and cumin to the frying pan and fry for 1 minute.
  4. Add garlic and silverbeet and cook for 5 minutes.
  5. Pour in the chopped tomatoes, frozen mixed vegetables, stock, sugar, spring onions and season with salt and pepper. Stir through the potatoes.
  6. Leave to simmer for 10 minutes, or until the mixture has reduced slightly.
  7. Transfer the tomato sauce mix to an oven-proof dish if your frying pan isn’t oven-proof. Crack the eggs evenly across the top of the tomato sauce and bake for approximately 5 minutes until the yolks start to firm up.
  8. Take the dish out of the oven and sprinkle over the cheese.
  9. Return it to the oven and bake for another 5 minutes or until eggs have set and the cheese has melted.
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