Description
This Shakshuka Recipe with Potatoes is made with spiced tomato sauce, harissa, poached eggs and garnished with cilantro, feta cheese and sesame seeds. These eggs are poached in the tomato sauce and is so full of flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- ½ pound baby potatoes, halved
- 3 garlic cloves, minced
- 16 oz jar 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.
Notes
- 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.
- Use Fresh and Flavorful Ingredients: Since Shakshuka relies on simple ingredients, make sure they are fresh and of good quality. Use ripe tomatoes, aromatic herbs, and spices to enhance the flavor of the dish.
- Sauté the Onions and Peppers: Take the time to properly sauté the onions and peppers until they are soft and slightly caramelized. This step helps develop the base flavors of the Shakshuka.
- Customize the Spice Level: Adjust the amount of spices, such as paprika, cumin, and chili powder, to your preferred spice level. Add more for a spicier Shakshuka or reduce the amount if you prefer a milder version.
- Simmer the Sauce: After adding the tomatoes and spices, allow the sauce to simmer for some time. This helps the flavors meld together and creates a rich and flavorful base for the eggs.
- Make Wells for the Eggs: Before adding the eggs to the sauce, create small wells in the mixture with a spoon or spatula. This ensures that the eggs stay in place and cook evenly without running all over the pan.
- Cover to Cook the Eggs: Covering the skillet with a lid or foil helps create a gentle steam inside, cooking the eggs from the top as well. This helps achieve the desired consistency for the eggs, whether you prefer runny yolks or fully cooked.
- Garnish with Fresh Herbs: Just before serving, sprinkle the Shakshuka with fresh herbs like cilantro or parsley. The vibrant green herbs add freshness and a pop of color to the dish.
- Serve with Crusty Bread or Pita: Shakshuka is often enjoyed with crusty bread or warm pita to soak up the flavorful sauce and yolk. The bread provides a nice contrast in texture and adds to the overall enjoyment of the dish.
- Customize with Toppings: Feel free to customize your Shakshuka with additional toppings like crumbled feta cheese, olives, or a drizzle of tahini sauce. These additions can elevate the flavors and provide interesting texture contrasts.
- Experiment with Variations: Don't be afraid to experiment with different variations of Shakshuka by adding ingredients like feta cheese, spinach, or other vegetables. It's a versatile dish that can be adapted to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 304.0
- Sugar: 1.2 g
- Sodium: 622.8 mg
- Fat: 18.1 g
- Saturated Fat: 4.7 g
- Carbohydrates: 23.1 g
- Fiber: 3.8 g
- Protein: 14.3 g
- Cholesterol: 191.7 mg
