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Hannah Lewry

Hannah Lewry

Recipes & Articles by Hannah Lewry

Fisherman's pie with cheesy sauce and sweet potato chip crust

Cheese recipes

Fisherman’s pie with cheesy sauce and sweet potato chip crust

45 minutes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

Anchovy recipes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

15 minutes

Nana's three-cheese-and-onion pie

Aliums

Nana’s three-cheese-and-onion pie

40 minutes

Open two-cheese croque madame

Brunch recipes

Open two-cheese croque madame

25 minutes

Paprika-butter-basted t-bone with coriander cream white beans

Beef recipes

Paprika-butter-basted t-bone with coriander cream white beans

40 minutes

Caramelised orange-and-fennel mussels

Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

Harissa-spiced pork chops

Chops recipes

Harissa-spiced pork chops

15 minutes

Cauliflower-and-goat's cheese frittata

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Buttermilk rye crêpes Suzette with clementines

Citrus recipes

Buttermilk rye crêpes Suzette with clementines

30 minutes

Citrus-braised shortrib with chilli, lime and green tomato salsa

Beef recipes

Citrus-braised shortrib with chilli, lime and green tomato salsa

3 1⁄2 hours

Sesame banana spring rolls with salted caramel sauce

Fruity dessert

Sesame banana spring rolls with salted caramel sauce

20 minutes

Spicy fried potato shakshuka with naan bread

Brunch recipes

Spicy fried potato shakshuka with naan bread

30 minutes

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Spicy fried potato shakshuka with naan bread

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g potatoes, peeled, cubed and parboiled
2 small red onions, chopped
2 green chillies
1 garlic clove, chopped
50 – 100 g butter
1 t mustard seeds
2 x 400 g cans tomatoes
4 kale leaves
4 free-range eggs
Woolies naan bread, for serving

Method

Peel, cube and parboil the potatoes. Soften the small chopped red onions, green chillies and the clove of chopped garlic in the butter. When caramelised, add the mustard seeds.

Add the potatoes and fry until golden. Add the cans of tomatoes, bring to a simmer and cook for 20 minutes.

Reduce the heat to low and make 4 small wells in the sauce. Place a kale leaf into each well, then break a free-range egg into each well. Simmer for 10 minutes, or until the eggs are set.

Serve with toasted naan bread.

Discover more easy eggy recipes here.