Spicy Potato Shakshuka

4 servings
30 min

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This Spicy Potato Shakshuka is made with spiced tomato sauce, harissa, poached eggs and garnished with cilantro and feta. These eggs are poached in the tomato sauce and is so full of flavor.

This Spicy Potato Shakshuka is the ultimate one-pan dish that can be enjoyed for dinner or breakfast. Making authentic shakshuka sauce can take take up to 1 hour. With Mina Shakshuka sauce, you can enjoy an authentic shakshuka in just 5 minutes. Garnish with fresh chopped cilantro or parsley and enjoy with crusty bread for mopping up the sauce.

If you can’t get your hands on Mina Shakshuka Sauce, you can alternatively use 1 (28 oz) can of crushed San Marzano Tomatoes, (12 oz) jar of roasted red peppers, 1 teaspoon paprika, and 1 teaspoon cumin. Add those four ingredients when you would add the Mina Shakshuka sauce. Continue the instructions the same.

How to make Spicy Potato Shakshuka

In a lidded large saucepan on medium heat, heat the olive oil and wait for it to shimmer. Add the onion and potatoes and sauté until the onions and potatoes are soft, about 10 minutes. Add garlic until fragrant, about 1 minute.

Pour in the Shakshuka Sauce as well as the Harissa and bring to a simmer. Increase the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes. Taste and add more salt and pepper as needed.

Using the back of a spoon, create 4 to 6 evenly space wells for the eggs. Crack the eggs into each well, keeping the yolks intact. Cover the skillet and cook until the egg whites are set, about 10 minutes.

Garnish with parsley, feta seeds, and sesame seeds.

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • ½ pound baby potatoes, halved
  • 3 garlic cloves, minced
  • 16 oz jar Mina Shakshuka Sauce (see note)
  • Optional: 2-3 tablespoons harissa
  • 5 eggs
  • ¼ cup chopped cilantro
  • Feta cheese, as desired
  • 1 tablespoon sesame seeds

Instructions


In a lidded large saucepan on medium heat, heat the olive oil and wait for it to shimmer. Add the onion and potatoes and sauté until the onions and potatoes are soft, about 10 minutes. Add garlic until fragrant, about 1 minute.
Pour in the Shakshuka Sauce as well as the Harissa and bring to a simmer. Increase the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes. Taste and add more salt and pepper as needed.
Using the back of a spoon, create 4 to 6 evenly space wells for the eggs. Crack the eggs into each well, keeping the yolks intact. Cover the skillet and cook until the egg whites are set, about 10 minutes.
Garnish with parsley, feta seeds, and sesame seeds.

Tips

  • If you can’t get your hands on Mina Shakshuka sauce, you can alternatively use 1 (28 oz) can of crushed San Marzano Tomatoes,  (12 oz) jar of roasted red peppers, 1 teaspoon paprika, and 1 teaspoon cumin. Add those four ingredients when you would add the Mina Shakshuka sauce and simmer for 5 minutes, or until thickened.
  • Make sure the potatoes are fully cooked before adding the eggs and are easy to pierce with a fork.
Maxine
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