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.
Servings: 2 servings
Ingredients
- 2 tablespoon 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 teaspoon chili powder
- red pepper flakes
- 1 teaspoon 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!