Looking for an easy and satisfying dish packed with bold flavors and hearty ingredients? This spicy potato shakshuka is your answer.
It’s the ultimate recipe for anyone craving a comforting, one-pan meal that works for breakfast, brunch, or even dinner.
With simple ingredients and just 30 minutes of your time, this dish delivers a punch of Mediterranean-inspired taste without breaking a sweat in the kitchen.
Why Spicy Potato Shakshuka Is Perfect for Any Occasion
Shakshuka is a dish that combines vibrant tomato sauce, warm spices, and perfectly cooked eggs, all in one skillet. Adding potatoes not only makes it heartier but also elevates it to comfort-food status.
This recipe is ideal for a casual family brunch or an impressive dish for guests. Its mix of smoky paprika, chipotle, and creamy eggs creates an irresistible flavor profile that’s sure to please every palate.
The best part? It’s a one-pan wonder. You’ll spend less time cleaning and more time enjoying this delightful meal. Plus, the ingredients are simple and easy to find, making it a go-to recipe for any day of the week.
Tips for Perfecting Your Shakshuka
- Choose the Right Potatoes: Baby Yukon gold potatoes are perfect for this recipe. Their buttery texture and quick cooking time make them a great addition.
- Spice Levels: Adjust the chipotle and smoked paprika to your desired heat level. For a milder version, use sweet paprika instead of smoked.
- Cooking the Eggs: The key to perfectly cooked eggs is to create small wells in the sauce before adding them. Cover the skillet and cook just until the whites are set but the yolks remain runny.
Want to make it even easier? Prep the tomato sauce ahead of time and reheat when ready to cook.
How to Customize This Easy Recipe
This shakshuka is incredibly versatile. Here are a few easy ways to customize it:
- Make It Vegan: Swap the eggs for a plant-based alternative like tofu or chickpeas. Add a handful of spinach or kale for extra greens.
- Add Cheese: While this recipe uses sharp cheddar, feta or goat cheese would bring a tangy Mediterranean twist.
- Boost Protein: Add crumbled sausage or cooked chickpeas for extra heartiness.
These simple tweaks allow you to tailor the dish to your taste and dietary preferences, ensuring everyone at the table will enjoy it.
Pairings & Serving Suggestions
Serve this spicy potato shakshuka with crusty bread to soak up the flavorful sauce. A side of cucumber and tomato salad brings a refreshing contrast to the bold spices.
For a complete Mediterranean-inspired meal, pair it with a glass of chilled white wine or freshly brewed mint tea.
This recipe is also great for meal prep. Simply reheat individual portions in the microwave or on the stovetop for a quick and easy meal any time of the day.
Why You’ll Keep Coming Back to This Recipe
Spicy potato shakshuka isn’t just a dish; it’s an experience. The blend of smoky spices, creamy eggs, and hearty potatoes creates a symphony of flavors that will have you reaching for seconds.
Its simplicity, versatility, and bold flavors make it a must-have in your recipe rotation. Whether you’re feeding a crowd or treating yourself to a cozy night in, this recipe is guaranteed to impress.
Easy Spicy Potato Shakshuka Recipe
Equipment
- Large skillet with a lid
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 pound baby Yukon gold potatoes halved
- 2 teaspoons chipotle chile powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 12-ounce jar roasted red peppers drained and chopped
- ½ cup shredded sharp cheddar cheese
- 4 to 6 large eggs
- ¼ cup fresh parsley roughly chopped, for garnish
- 2 tablespoons toasted sesame seeds for garnish
- 4 slices crusty bread for serving (optional)
Optional Additions:
- Handful of baby spinach or kale for extra greens
Instructions
- Cook the Potatoes and Onion: Heat the olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion and halved potatoes to the skillet, stirring occasionally, and let them cook until they begin to soften, about 8–10 minutes. Stir in the chipotle chile powder, smoked paprika, and a pinch of salt and pepper. Cook for another minute, allowing the spices to release their aroma.
- Simmer the Tomato Sauce: Pour the crushed tomatoes, chopped roasted red peppers, and about ⅓ cup of water into the skillet. Raise the heat to medium-high to bring the mixture to a gentle boil. Once boiling, lower the heat to medium and let it simmer until the sauce has thickened slightly and the potatoes are tender when pierced with a fork, approximately 5 minutes. Taste the sauce and adjust seasoning as needed.
- Add the Eggs: Create 4–6 small wells in the sauce using the back of a spoon, spacing them evenly around the skillet. Sprinkle the shredded cheddar cheese across the surface of the sauce. Carefully crack one egg into each well, keeping the yolks intact. Cover the skillet with a lid and cook for 10–12 minutes, or until the egg whites are fully set but the yolks remain soft.
- Finish and Serve: Sprinkle fresh parsley and toasted sesame seeds over the top of the shakshuka for garnish. Serve the dish directly from the skillet, accompanied by slices of crusty bread for dipping into the rich, flavorful sauce, if desired.
Notes
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.