Tomato Shakshuka with Potatoes
This hearty tomato shakshuka recipe is the perfect breakfast or brunch dish! It’s made with a rich tomato base, seasoned potatoes, beautiful poached eggs and fresh herbs, and it’s best paired with a savory bread like garlic naan.
Shakshuka is a traditional North African dish, and throughout the Middle East (especially Israel) it’s widely enjoyed as a breakfast food–though let’s be honest, shakshuka is delicious at any time of day. The main components of any shakshuka recipe are a thick sauce with poached eggs, typically served right in the pan. Tomato is usually the base, but you can find mild versions, spicy versions, potato sauces and even bases made out of mixed greens. There’s certainly a wide variety of base sauces out there, and that variety is kicked up a few notches when you consider all the different additions you can include to the dish itself: veggies, meatballs, cheeses, herbs and spices… there’s endless possibilities here.
My version stays pretty true to your typical shakshuka structure: thick tomato base, poached eggs, and fresh greens to garnish, but I added in some diced potatoes and crumbled goat cheese on top for some extra bulk and extra flavor. Any type of bread paired with shakshuka is amazing, but I went with a garlic naan for this dish and it couldn’t have been tastier!
Here are some more breakfast and brunch recipes you’ll love: Brown Sugar Blackberry Scones, Eggnog French Toast, and Homemade Cranberry Walnut Bagels.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this shakshuka:
- cast iron pan
- olive oil
- minced garlic
- white onion
- red pepper
- crushed tomatoes
- diced potatoes
- baby kale
- salt and pepper
- chili powder
- red pepper flakes
- paprika
- parsley flakes
- eggs
- goat cheese
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add a different cheese. If you don’t like goat cheese, you can add another crumbly type of cheese like feta or gorgonzola.
- Pair with your favorite bread. This shakshuka can be enjoyed with any type of bread you most enjoy, like a sourdough, baguette, or even rolls!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Be sure to cover your pan after you crack your eggs into the shakshuka to get the best steamy, poached eggs!
FAQ
Nope! A cast iron pan will help with flavor and even heating, but it’s not necessary to make this shakshuka–you can use any saucepan you have on hand.
The eggs will be the last addition to your shakshuka, and you’ll know when they’re ready when the whites turn opaque. The yolk should be more pronounced in shape, but not hard to the touch–you want those runny insides!
More breakfast and brunch recipes:
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Tomato Shakshuka with Potatoes
Ingredients
- 2 tbsp olive oil
- 3-4 cloves garlic minced
- 1 white onion diced
- 1 red pepper chopped
- 28 oz crushed tomatoes 1 can
- 1 cup diced potatoes cooked
- 1 cup baby kale lightly chopped
- 1 tsp chili powder
- red pepper flakes
- 1 tsp paprika
- parsley flakes
- 3 eggs
- goat cheese crumbles to top
- salt and pepper to taste
Instructions
- Add olive oil to a large saucepan and heat up on low heat.
- Add onion and pepper and cook for about 5 minutes. Add garlic and cook for another minute, until golden and fragrant.
- Add in crushed tomatoes and stir, then add in cooked potatoes.
- Add your spices and stir (add more or less to your liking).
- Tear or chop your kale and stir into the sauce.
- Make small holes/wells in your sauce and crack eggs directly into the pan. Cover the pan and simmer for about 10 minutes or until eggs are cooked to your liking.
- Top with more spices and goat cheese crumbles and serve warm with garlic naan (or any other bread).
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Be sure to cover your pan after you crack your eggs into the shakshuka to get the best steamy, poached eggs!
