Cook: 40 - 50 minutes

Serves: 4

A fun supper or brunch dish for Chol Hamoed. Jacket potato shells hollowed out and filled with rich tomato and pepper shashuka. If you cannot find kosher-for-Pesach ground cumin or do not use it you can leave it out and this will still be super tasty. Make extra potato skins to dip into the sauce — like chometz-free toast soldiers.

Method:

Gently fry the onion and peppers in the oil until the onions are translucent and the peppers are starting to soften. Add the garlic and cook for a few minutes more to soften it.
Add the tomatoes and give the mixture a good stir. Add a tablespoon of water to stop it sticking then season with salt and pepper, cumin (if using), smoked paprika and cayenne pepper or chilli flakes. Allow the mixture to cook down over a medium heat until the vegetables are soft — adding a little water if needed to stop it sticking.
Next prepare the dippers: heat your oven to 180°C (fan) and cut each potato into about 8 wedges — more if they are very large potatoes — and slice off the flesh in the same way as if you were preparing a melon. (Keep the potato that you have sliced off to either bake with the skins or to add to soups to thicken them.)
Put the skins into a plastic bag with the oil and seasoning and give it a good shake to coat. Spread the skins onto a baking parchment lined baking sheet and bake until crisp and golden — about 35 minutes.
While the mixture is cooking, cut the jacket potatoes in half and scoop out the flesh which can then be used for mash, fishcakes or croquette potatoes.
Spoon a little of the shakshuka mix into the bottom of each potato skin — leaving enough space for the egg to go on top. Put the rest of the shakshuka into the bottom of a large shallow pan or roasting tin and top with the halved jackets.
Make a hollow in the sauce then gently crack each egg into a glass to check and then slide the egg into the potato skin.
Bake at 180°c until the eggs are cooked to your liking. Garnish the dish with chopped parsley and coriander and the fresh chilli slices if using.

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Ingredients

Name: Shakshuka jackets with crispy potato dippers for Pesach
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: Ingredients; 2 - 3 tbsp oil; 2 large onions chopped; 2 large red peppers deseeded and chopped; 4 cloves garlic chopped; 8 large tomatoes chopped or 2 tins chopped tomatoes; 10-15g ground cumin; 20g smoked paprika; 2.5g cayenne pepper or chilli flakes, or to taste; 4 cooked jacket potatoes; 8 medium eggs; Garnish:; 1 small bunch fresh coriander; 1 small bunch flat parsley; 1 -2 red chillis sliced for garnish; For the potato dippers:; 4-6 large floury potatoes; 45 ml vegetable oil; Smoked paprika; Chilli flakes; Salt and freshly milled black pepper

Ingredients
2 - 3 tbsp oil
2 large onions chopped
2 large red peppers deseeded and chopped
4 cloves garlic chopped
8 large tomatoes chopped or 2 tins chopped tomatoes
10-15g ground cumin
20g smoked paprika
2.5g cayenne pepper or chilli flakes, or to taste
4 cooked jacket potatoes
8 medium eggs
Garnish:
1 small bunch fresh coriander
1 small bunch flat parsley
1 -2 red chillis sliced for garnish
For the potato dippers:
4-6 large floury potatoes
45 ml vegetable oil
Smoked paprika
Chilli flakes
Salt and freshly milled black pepper