Easy Shakshuka Recipe – Potato Shakshuka
Potato Shakshuka is an easy shakshuka recipe that is perfect for breakfast (and ‘brinner’). It’s my take on a traditional shakshuka with a rich and warming spiced tomato sauce, runny eggs and nutty potatoes. It is an easy shakshuka recipe that is perfect for breakfast (and ‘brinner’).
Folks, can we talk about breakfast for dinner? Because brinner is a thing in my house. I mean, who can turn down a huge pile of pancakes, some hot chocolate and a couple of episodes of Grey’s Anatomy on a Wednesday evening? Not me. And I certainly can’t turn down a Scandal marathon along with a few helpings of Potato Shakshuka. Brinner is definitely a thing.
What is Shakshuka?
If you’ve never had (or even heard of) shakshuka, I’ll fill you in. Shakshuka (also spelled ‘shakshouka’ or ‘chakchouka’) is most often made with poached eggs, tomato sauce, chilli peppers and onions, and is seasoned with cumin.
Shakshuka is commonly found in North African and Arab cuisine. The word shakshuka actually means ‘a mixture’ in North African dialect. (I think that should be amended to ‘a really, really good mixture.’)
An Easy Shakshuka Recipe with Potatoes
In my easy shakshuka recipe, I omitted chilli peppers and added potatoes. Potato Shakshuka is my take on a traditional shakshuka with a rich and warming spiced tomato sauce, runny eggs and potatoes coming together to make the perfect dish.
How to Make This Easy Shakshuka Step by Step
Step 1. In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and potatoes and sauté for 7 mins.
Step 2. Mix in the chopped tomatoes, water, thyme, cinnamon, smoked paprika, coriander, honey, salt and pepper Bring to the boil and reduce heat to low and cook for 20 mins till the tomato sauce is thickened.
Step 3. Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
Step 4. Break the four eggs on top of the tomato sauce cook for about 10 mins until the eggs are just set.
How to Serve This Easy Shakshuka Recipe
Potato Shakshuka is meant to be shared. It is best served warm in the cooking pot with a huge helping of friends and a side of crusty bread for communal dipping. Except on Wednesday evening when it is best served in PJs on the sofa in front of the TV. Best thing ever.
What are Apache Potatoes?
Oh and peeps, seriously you need to head over to British Grown potato produces Albert Bartlett’s. I have had such great feedback from my readers who have declared Albert Bartlett potatoes the ‘best tatties ever’. These guys bring us seriously good potatoes like these chestnutty Apache potatoes, my other favourite aka their Purple Majesty potatoes, the nutty jersey royal new potatoes and Britain’s favourite potato aka the rooster. Apache potatoes are now available in selected Waitrose Stores all year round.
More Potato Recipes
Want more potato recipes? I don’t blame you. Try these…
- Instant Pot Potato Soup {Vegan, Paleo, Gluten-Free}
- Easy Instant Pot Mashed Potato Recipe {Gluten-Free}
- Instant Pot Sweet Potatoes {Vegan, Paleo, Gluten-free}
Thank you for reading my Potato Shakshuka recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
More Shakshuka Recipes
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Potato Shakshuka
Ingredients
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion finely chopped
- 250 g (8.8oz) potatoes washed and cut into bitesize cubed
- 400 g (14 oz) can chopped tomatoes
- 60 ml (0.25 cup) water
- 4 sprigs thyme
- ½ tsp ground cinnamon
- 1/2 tsp smoked paprika
- ½ tsp ground coriander
- 1 tsp honey
- salt
- black pepper
- 4 eggs
- Herbs and spring onions to top
Instructions
- In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and potatoes and sauté for 7 mins.
- Mix in the chopped tomatoes, water, thyme, cinnamon, smoked paprika, coriander, honey, salt and pepper Bring to the boil and reduce heat to low and cook for 20 mins till the tomato sauce is thickened.
- Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Break the four eggs on top of the tomato sauce cook for about 10 mins until the eggs are just set.
- Top the potato shakshuka with some herbs and serve along with some crusty.
Notes
Nutrition
Mmm, that looks warm and comforting!
What a great twist on this dish. I love it — I would have it any time of day, any time of year! And it’s beautiful!
Potato shakshuka – YES! This is one of my favorite ways to eat eggs – and you’ve one-upped it!
I love brinner and wish my kids did! Tough crowd, Lol. Your shakshuka looks delicious! I’ve always wanted to try making it.
Oh, my! Count me in, l’ll get a big fat portion, pretty please. The seasoning must give such a great flavour to it. Fantastic!
Shakshuka is sooo good and I love that you have potatoes in this one. That first shot is gorgeous!
Foodie blushing here.
Brinner is about to be my thing too:-) Your shakshuka looks mouthwatering and beautiful! I’m seriously digging the fact that you added potatoes. Yum!
Thank you Elsa.
This looks so delicious and also quite pretty! I love all of the spices in this dish. I also LOVE having breakfast for dinner so thank you for sharing, making this ASAP.
I feel like we should start a brinner appreciation corner.
What a gorgeous and vibrant meal- this has Meatless Monday written all over it- I cannot wait to try it!
🙂
What a gorgeous and vibrant meal- this has Meatless Monday written all over it. I cannot wait to try it!
Yeap, meatless monday brinner.
So creative with brinner. I love potatoes in just about anything. Love the addition of the eggs to this dish. It’s really perfect any time of the day.
Yeap, brunch, brinner, anytime.
Potatoes are my ultimate comfort food so am all about brinners of potato shakshuka – no matter what’s on the telly!
No excuse needed right?
Never heard of Albert Bartlett here in the states but they look amazing and I am a big potato lover! I have been wanting to make a shakshuka, this looks like a great one to try!
Have fun trying it.
Okay, first of all those colors in the dish are so pretty! Secondly, I need to make brinner more of a thing in our house. I need this in my life! 🙂
Yaye, enjoy brinner.
Another new dish, from you, for me to try! Sounds delicious.
I hope you like it.