Easy Spicy Potato Shakshuka Recipe
This easy shakshuka recipe adds a flavorful twist with potatoes, creating a hearty dish perfect for brunch or dinner. Combining bold spices, tender Yukon gold potatoes, and perfectly poached eggs, this one-pan meal is a delicious and satisfying option for any time of day.
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
Cooking Tip: Make sure the potatoes are fully cooked before adding the eggs, as the eggs will finish cooking more quickly than the potatoes.
Optional Variation: Stir in a handful of baby spinach or kale during the last few minutes of simmering the sauce for added greens.
Serving Suggestion: This dish pairs wonderfully with fresh bread to soak up the savory tomato sauce.
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