Short Description
Classic Shakshuka with Potatoes is a vibrant, comforting skillet dish featuring eggs poached in a rich, spiced tomato sauce combined with tender roasted potatoes. This Middle Eastern-inspired meal is perfect for breakfast, brunch, or any time you desire a hearty, flavorful dish.
Why You’ll Love This Recipe
This recipe offers a satisfying blend of textures and bold flavors—the soft, runny eggs contrast beautifully with the smoky, spiced tomato sauce and crispy potatoes. It is a one-pan dish that is simple to prepare yet impressive to serve. The versatility of Shakshuka means it can easily be customized to your preferences or served with various accompaniments like crusty bread or fresh salad.
Ingredients
3 large eggs
1 cup diced potatoes, roasted or pan-fried
1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh chives, chopped (for garnish)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Stir in ground cumin, smoked paprika, and chili flakes. Cook for 1 minute to release the spices’ aroma.
- Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
- Stir in the roasted or pan-fried potatoes gently to combine with the sauce.
- Make three small wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook until eggs are done to your preference, about 5–7 minutes for runny yolks.
- Garnish with fresh chopped chives and serve warm, ideally with crusty bread.
Servings and Timing
This recipe serves 2 to 3 people. Preparation time is approximately 10 minutes, with a cooking time of about 20 minutes, totaling around 30 minutes to complete the dish.
Variations
- Add bell peppers or spinach to the tomato sauce for extra vegetables.
- Use feta cheese crumbles as a topping for added creaminess.
- Substitute the potatoes with sweet potatoes for a different flavor profile.
- Adjust the chili flakes to control the spice level or omit them for a milder dish.
- Serve with pita bread or naan instead of crusty bread for a Middle Eastern touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the eggs from overcooking. It is recommended to prepare fresh eggs if possible when reheating, as the texture may change.
FAQs
Can I make this dish vegan?
Yes, you can omit the eggs and add chickpeas or tofu for protein instead.
How do I know when the eggs are cooked properly?
Cooking time depends on preference; 5 minutes yields runny yolks, while 7 or more minutes will produce firmer yolks.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used but may require longer cooking to achieve the right sauce consistency.
What type of potatoes work best?
Waxy potatoes such as Yukon Gold are ideal as they hold their shape when roasted or pan-fried.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared ahead of time and reheated before adding the eggs.
How spicy is this dish?
The chili flakes add mild heat but can be adjusted or omitted according to taste.
What other herbs can I use instead of chives?
Parsley, cilantro, or dill are good alternatives for garnish.
Is this recipe gluten-free?
Yes, the dish itself is gluten-free. Just be sure to serve with gluten-free bread if needed.
Can I add meat to this recipe?
Yes, ground lamb or sausage can be added for a heartier version.
How do I prevent the eggs from sticking to the pan?
Use a non-stick skillet or ensure the sauce is simmering gently when adding the eggs.
Conclusion
Classic Shakshuka with Potatoes is a deliciously robust and adaptable dish that combines simple ingredients into a meal full of warmth and depth. Easy to prepare and visually appealing, it is perfect for any time of day and sure to become a favorite in your recipe collection.
Print
Classic Shakshuka with Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Brunch
- Method: Sautéing, Simmering, Poaching
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A vibrant and hearty skillet dish of eggs poached in a rich, spiced tomato sauce with tender roasted potatoes, garnished with fresh chives. This Middle Eastern-inspired meal is perfect for breakfast, brunch, or any time you want a flavorful, comforting dish.
Ingredients
- 3 large eggs
- 1 cup diced potatoes, roasted or pan-fried
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Stir in cumin, smoked paprika, and chili flakes. Cook for 1 minute.
- Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until sauce thickens slightly.
- Stir in roasted or pan-fried potatoes, mixing gently.
- Make three small wells in the sauce and crack an egg into each well. Cover the skillet and cook until eggs are done to your liking, about 5-7 minutes for runny yolks.
- Garnish with fresh chopped chives and serve warm with crusty bread.
Notes
- Use waxy potatoes for best texture when roasting or frying.
- Covering the skillet helps the eggs cook evenly; adjust time for firmer yolks.
- Serve with crusty bread or pita to soak up the sauce.
- Adjust chili flakes according to your heat preference or omit if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 210mg
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