Getting to the end of our grocery week – we were running very low and ingredients to choose from. Thankfully for the 5kg bag of potatoes and 2kg bag of carrots I’d bought a couple of weeks ago, I was able to whip up a meal using some of the ingredients we had in our fridge and pantry.
Here’s a modified version of baked eggs/shakshouka:
- 4-5 small potatoes
- 1 onion
- 4 lamb kidneys
- 1 carrot
- 4 eggs
- 1 green chilli
- 1 red chilli
- 1 can of diced tomatoes
- 1-2 tbsp of tomato paste
- spices: paprika (use lots!), oregano, black pepper, dried chilli flakes
This dish was made without a recipe and was mainly used using what I could find leftover in my fridge/pantry. So feel free to modify as you feel necessary.
- Firstly – peel and quarter the potatoes.
- Heat the oven up to 240 degrees celsius
- Boil potato and onions in a pot – then drain once cooked through
- In a frying pan, fry some diced onions and diced lamb kidney
- Add the tomato paste and diced tomatoes to the pain
- Stir well and season with spices to taste
- Slice the fresh chillies and add to the mixture
- Then in a large baking dish: add the potatoes and carrots, then cover with the tomato/lamb mixture
- Crack 4 eggs on top and place in the oven
- After about 10 minutes sprinkle some cheese over the top and add some oregano and black pepper
- Continue to bake until the eggs are cooked through to your liking