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In the realm of comfort food, few dishes can compete with the warm embrace of shakshuka. This traditional North African and Middle Eastern dish has gained international acclaim for its simplicity and robust flavors. Traditionally, shakshuka consists of poached eggs nestled in a bed of simmering tomato sauce, often spiced with a blend of aromatic herbs and spices. However, today we are taking this beloved dish to the next level by introducing the Spicy Potato Shakshuka—a delightful fusion of flavors and textures that combines the essential elements of shakshuka with the satisfying heartiness of potatoes.

Potato Shakshuka

Spice up your breakfast with this delicious Spicy Potato Shakshuka! This one-pan dish features tender potatoes simmered with aromatic spices, onions, and bell peppers, all topped with perfectly poached eggs. Drizzle with olive oil and garnish with fresh herbs and feta for an extra touch. Ready in just 40 minutes, it's a hearty and satisfying meal that's perfect for any time of day. Pair it with crusty bread and enjoy!
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Ingredients
  

2 large potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder (adjust to taste)

Salt and pepper to taste

4 large eggs

2 tablespoons olive oil

Fresh parsley or cilantro, for garnish

Feta cheese, crumbled (optional)

Instructions
 

Prepare the Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they begin to soften, about 10 minutes, stirring occasionally.

    Sauté Vegetables: Add the chopped onion and red bell pepper to the skillet. Sauté for another 5 minutes until the onions are translucent.

      Add Garlic and Spices: Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for 1-2 minutes until the spices are fragrant.

        Incorporate Tomatoes: Pour in the canned diced tomatoes (with their juices), and season with salt and pepper. Stir everything together and bring to a simmer. Cover and let it cook for about 10 minutes, stirring occasionally, until the potatoes are fully cooked and tender.

          Create Wells for Eggs: Once the potatoes are tender, use a spoon to create four small wells in the mixture. Carefully crack an egg into each well.

            Cook the Eggs: Cover the skillet again and let it cook for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny (or cooked to your preference).

              Serve: Once done, remove from heat. Garnish with fresh parsley or cilantro and sprinkle with crumbled feta cheese if desired. Serve warm with crusty bread or pita on the side.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4