Potato and Garlic Shakshuka

 

Serves 4

 

This is a Guest Recipe by Honey & Co.

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What better comfort food than potatoes, eggs and onions!

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Ingredients

 

• 80ml olive oil

• 2 bulbs of garlic, cut throught the centre

• 1 small bunch of thyme (tied with a little string)

• 2 onions, peeled and sliced (about 250g)

• 1 kg potatoes, peeled, harlves and sliced (about 800g)

• 2 teaspoons sea salt flakes

• 8 eggs

• Freshly ground black pepper

 

 

 

 

Method

 

1. Pour the olive oil into a large, deep frying pan (or sauté) pan) and add the fouir halves of garlic bulbs (skin on) flat-side down.
    

2. Place on a low heat and don't move or touch for about 10 minutes.
    

3. Flip the garlic heads.  They should be lightly golden all over the cut face.  If not, let them slowly cook for another five minutes.
    

4. Add the bunch of thyme to the oil - it will fizz a little - and continue cooking for another few miinutes before adding the sliced onions (still on a low heat).
    

5. Removed the caramelised garlic halves one at a time and discard their skins.
    

6. Return the garlic cloves to the frying pan.   Cook for 10 minutes while the onions soften, then add the potatoes and salt.
    

7. Mix well, cover and cook for a further ten minutes.
    

8. Mix again and repeat.
    

9. Remove the bunch of thyme from the pan (picking some leaves to set aside for later).
    

10. Add 150ml water and increase the heat to medium-high, so the water boils.
     

11. Boil for five minutes, check that the potatoes are soft (if not, cook for a little longer) then crack the eggs all over the surface.
     

12. Add a load of freshly ground black pepper and the picked thyme leaves.
     

13. Cover and cook for five minutes (or until the whites have set but the yolks are still runny) and serve hot.