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

Fennel Shakshuka With Feta.

This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Potato Shakshuka! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe

5 from 8 votes

Potato Shakshuka

Rich and warming potato shakshuka

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Breakfast

Servings: 4

Calories: 206kcal

Author: Bintu Hardy

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.

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Notes

If you don’t have apache potatoes, use red potatoes.

Nutrition

Calories: 206kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 220mg | Potassium: 582mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 18.7mg | Calcium: 80mg | Iron: 2.8mg

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