Mashuka
INGREDIENTS
- 1 x Idahoan Roasted
- Garlic Perfect Mash pouch
- 1 red onion, diced
- 1 red pepper, diced
- 100g cherry tomatoes
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chilli powder, or to taste
- 4 cloves of garlic, crushed
- 400g tinned tomatoes
- ½ tsp sugar
- 5 large eggs
- 1 red chilli, sliced
- 1 tbsp fresh coriander, chopped
- 1 tbsp parsley, chopped
INSTRUCTIONS
- Make the Idahoan Perfect Mash according to packet instructions, then leave to cool.
- Place a large hob/oven safe dish over a medium heat. Add the olive oil and fry the diced red onion and red pepper for 10 minutes, or until soft.
- Halve the cherry tomatoes, add to the pan and cook for 5 mins until softened. Sprinkle over the paprika, cumin and chilli powder and crush in your garlic cloves. Mix in a little more oil if the spices and garlic stick. Cook for one minute until fragrant.
- Add the tin of tomatoes, then fill the empty tin a ¼ of the way full with water and stir this into the pan alongside half a teaspoon of sugar. Leave to bubble for 15 mins.
- Meanwhile, make your mash balls. Divide the mixture into four and form balls, ready to be nestled into the mixture. Turn on the oven grill to high.
- Once the flavours have melded together and your sauce has bubbled to a slightly thicker consistency, add your four mash balls, one in each quarter, pressing down gently so about half the ball is submerged.
- Make a well in each quarter using the back of a spoon. Crack an egg into each well and one in the middle of the pan, spooning a little of the hot tomato mixture over the white to contain them slightly. Put under the grill for 5 minutes, until the eggs are cooked.
- Remove from the oven and scatter the chopped herbs and sliced red chili to garnish.
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