If you are the kind of person who likes to eat garlic for breakfast, lunch and dinner, let us introduce you to your new favourite dish! Shakshuka makes a great weekend breakfast or brunch, but it could just as easily be an easy store-cupboard supper, since it doesn't require any special ingredients - mainly garlic, potatoes, eggs and onions. We like ours with a little added chilli to spice it up - try serving with a scattering of chilli flakes, use Garlic Sea Salt with Chilli in place of the sea-salt, or serve with Garlic Jam with Red Chilli.
- 80ml Oil of Wight rapeseed oil
- 2 bulbs garlic, halved horizontally but unpeeled
- 250g onions - roughly 2 medium onions
- 2 teaspoons Wight Salt
- 800g peeled potatoes, halved and sliced
- 8 free-range medium eggs
- Chilli flakes and / or herbs such as thyme or parsley
- Pour the oil into a wide, deep skillet or frying pan.
- Add the garlic bulb halves, cut side down, and let them fry in the oil gently for ten minutes. They should then be golden-hued, and starting to soften - be careful to not let them burn!
- Peel and halve the onions, then cut thinly into crescent slices.
- Remove the garlic heads from the pan, and when they are cool enough to handle, squeeze the cloves out of their paper skins, by pushing up from beneath. Discard the skins and put the cloves back into the oil, adding the sliced onions. Cook gently for ten minutes to allow the onions to slowly caramelise - onions always take longer to cook than one thinks they should, but it's worth investing a bit of extra time in this step, as well-cooked onions and garlic add a delicious layer of sweetness to the finished dish.
- Meanwhile, prepare the potatoes, slicing them as finely as you can.
- Scatter a teaspoon of salt over the onions, then layer half the potatoes over. Add a further teaspoon of salt, then put the rest of the potatoes in the pan. Mix everything together gently, pop a lid on the pan and cook for ten minutes.
- Check the contents and stir well to ensure it doesn't stick and burn. Cover and cook for another ten minutes.
- Take the lid off the pan. Pour 150ml of boiling water in and turn the heat up for five minutes.
- Check the potatoes are cooked through, then crack the eggs evenly across the surface. Put a lid back on the pan for five minutes, by which point the egg whites should be set, and the yolks still runny.
- Sprinkle chilli flakes over the cooked eggs, or some herbs if you prefer.
- Serve with Isle of Wight tomatoes, marinated peppers, or a fresh green salad.
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