Corn and capsicum shakshuka with potato bites

Method

1. For the potatoes, preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Bring a full kettle of water to the boil. Put the potatoes in a large saucepan with the salt and just cover with boiling water. Simmer, covered, for 5 minutes. Drain well and shake dry. Place on the baking tray, drizzle with the oil, season with salt (if liked) and roast for 20–25 minutes, or until golden.
2. For the shakshuka, heat the oil in a deep frying pan (about 24 cm is a good size) over a high heat. Add the onion, garlic and capsicum and fry for 8–10 minutes, or until slightly charred, stirring occasionally.
3. Lie the corn cobs on a board, then slice the kernels off each side using a sharp knife.
4. Add the ground cumin to the frying pan and fry for 30 seconds, until fragrant. Add the tomato, chipotle chilli (if using) and corn kernels and season with salt and pepper. Reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce thickens slightly.
5. Make dents in the tomato sauce in the pan, then crack an egg into each. Cook, covered, for 6–7 minutes, or until the eggs are just set.
6. Scatter the shakshuka with the mint (if using) and the cheese of your choice. Serve accompanied by the potatoes, with the rocket on the side, drizzled with extra-virgin olive oil or salad dressing (if using).