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One of our favourite brunch recipes, this cheesy, creamy Four Cheese Potato Gratin Shakshuka!
We love watching the fluffy, cheesy gratin melt into the tomato base, eggs baking to perfection, and that first dip of sourdough…
Recipe by Tanisha Grace
Method:
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Cook @potato_utopia Four Cheese Potato Gratin as per packet instruction.
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Meanwhile, begin cooking the shakshuka base. Heat olive oil over medium heat. Add diced onion and capsicum, and sauté until onion becomes translucent (~5 minutes). Stir in minced garlic, chilli powder, cumin, paprika, salt and pepper. Cook for another minute. Pour in crushed tomatoes and simmer until slightly thickened (~8 minutes).
- Once the potato gratin is cooked, gently transfer into the tomato sauce. Create four small holes in the tomato mix and crack in the eggs into each hole.
- Cover with a lid until eggs are cooked through to your liking. Garnish with chopped coriander, chilli flakes, feta and serve with toasted sourdough bread.
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