Potato Stuffed with Egg Nafaqo
Indulge in the rich flavors and satisfying textures of Potato Stuffed with Egg Nafaqo, a popular Somali-inspired snack that’s perfect for any occasion. This comforting treat features a creamy mashed potato mixture, seasoned with aromatic spices, and wrapped around a perfectly boiled egg. Coated in a crispy breadcrumb shell and deep-fried to golden perfection, nafqos deliver the ultimate contrast of creamy, soft, and crunchy textures in every bite. Whether served as a hearty appetizer, snack, or even a unique brunch option, this recipe is sure to impress. Pair them with your favorite dipping sauces or chutneys for an unforgettable culinary experience. Prepared in just under an hour, this dish is a flavorful, crowd-pleasing addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 large Potatoes
- 5 large Eggs
- 1 small Onion
- 2 tablespoons Cilantro
- 0.5 cup All-purpose flour
- 1 cup Breadcrumbs
- 2 cups Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
Instructions
Peel the potatoes and boil them in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
While the potatoes are boiling, hard-boil 4 eggs. Place the eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes. Once done, transfer to a bowl of ice water to cool. Peel and set aside.
Mash the cooked and slightly cooled potatoes in a mixing bowl until smooth. Finely dice the onion and chop the cilantro, then mix them into the mashed potatoes. Season with salt, black pepper, and ground cumin. Mix well to combine.
Divide the mashed potato mixture into 4 equal portions. Flatten one portion in the palm of your hand, place a peeled boiled egg in the center, and carefully mold the potato around the egg to completely encase it. Repeat with the remaining eggs and potato mixture.
Crack the remaining raw egg into a shallow bowl and beat it lightly. Place the all-purpose flour in a second shallow bowl and the breadcrumbs in a third bowl.
Gently roll each potato-wrapped egg in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Ensure all sides are evenly coated. Repeat with all 4 stuffed eggs.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Carefully add the nafqos, one at a time, and fry until golden brown on all sides, about 4-5 minutes per batch. Work in batches to avoid overcrowding the pan.
Remove the fried nafqos from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve warm as a snack or appetizer with your favorite dipping sauce or chutney. Enjoy!
Nutrition Facts
Calories |
5749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.2 g | 577% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 396.8 g | 144% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 28.0 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 426 mg | 33% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7086 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
