Short Description

Classic Shakshuka with Potatoes is a vibrant and hearty skillet dish featuring eggs poached in a richly spiced tomato sauce, combined with tender roasted potatoes. Garnished with fresh chives, this Middle Eastern-inspired meal is perfect for breakfast, brunch, or any time you desire a flavorful and comforting dish.

Why You’ll Love This Recipe

This recipe offers a wonderful balance of textures and flavors: the softness of poached eggs melds seamlessly with the smoky, spiced tomato sauce and the satisfying bite of roasted potatoes. It’s a one-pan dish that requires minimal effort but delivers a bold and comforting taste. Its versatility makes it suitable for any meal, and the combination of fresh herbs and spices makes it both aromatic and delicious.

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

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
2. Stir in ground cumin, smoked paprika, and chili flakes, cooking for 1 minute to release their aroma.
3. Add crushed tomatoes along with salt and pepper. Allow the sauce to simmer for about 10 minutes, until it thickens slightly.
4. Gently stir in the roasted or pan-fried potatoes, mixing carefully to combine.
5. Create three small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs reach your desired doneness, about 5 to 7 minutes for runny yolks.
6. Garnish with fresh chopped chives and serve warm, ideally with crusty bread.

Servings and Timing

This recipe serves 2 to 3 people. The total preparation and cooking time is approximately 30 minutes, with 10 minutes for preparation and 20 minutes for cooking.

Variations

• Add sautéed bell peppers or spinach to increase vegetable content and add color.
• Sprinkle crumbled feta cheese on top for added creaminess and tang.
• Substitute sweet potatoes for regular potatoes to introduce a subtle sweetness.
• Adjust or omit chili flakes according to your preferred spice level.
• Serve with pita or naan bread instead of crusty bread for a different accompaniment.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat to avoid overcooking the eggs. For best texture, consider preparing fresh eggs when reheating the dish.

FAQs

Can I make this recipe vegan?

Yes. Omit the eggs and replace them with chickpeas or tofu for protein.

How do I know when the eggs are cooked properly?

Cooking time varies: 5 minutes will yield runny yolks, while 7 or more minutes results in firmer yolks.

Can fresh tomatoes be used instead of canned?

Fresh tomatoes can be used but may require longer cooking time to reach the desired sauce thickness.

What kind of potatoes are best for this recipe?

Waxy potatoes, such as Yukon Gold, are preferable as they hold their shape well during cooking.

Can the sauce be prepared in advance?

Yes. The tomato sauce can be made ahead and reheated before adding the eggs.

How spicy is this dish?

The chili flakes add mild heat, which can be adjusted or omitted as needed.

What are good alternatives to chives for garnish?

Parsley, cilantro, or dill can be used as garnishes instead of chives.

Is this recipe gluten-free?

Yes, the dish is naturally gluten-free. Ensure any accompanying bread is gluten-free if necessary.

Can meat be added to this dish?

Ground lamb or sausage can be incorporated for a heartier meal.

How do I prevent the eggs from sticking to the pan?

Use a non-stick skillet or maintain a gentle simmer in the sauce when adding the eggs.

Conclusion

Classic Shakshuka with Potatoes is a delicious and comforting dish that combines simple, wholesome ingredients into a meal full of flavor and warmth. Its ease of preparation and adaptability make it a wonderful addition to any meal plan, promising satisfaction whether enjoyed for breakfast, brunch, or dinner.

Classic Shakshuka with Potatoes

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• Author: Emma Delaney
• 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

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
2. Stir in cumin, smoked paprika, and chili flakes. Cook for 1 minute.
3. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until sauce thickens slightly.
4. Stir in roasted or pan-fried potatoes, mixing gently.
5. 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.
6. Garnish with fresh chopped chives and serve warm with crusty bread.

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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.

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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