With fall upon us, I find myself craving richer and heartier foods. Warm saucy things, with cheese and probably bread. This morning for breakfast, I decided to go all out. On my days off, I tend to treat myself to really ‘fancy’ type meals. You know, the kind of meals that you get to spend a little more time on, and put a little extra care and love into. This morning was one of those days. So I made this yummy Shakshuka recipe with potatoes in a cast iron skillet.
What is Shakshuka?
Shakshuka is a Middle-Eastern dish that consists of eggs poached in tomato sauce, along with peppers, onions and various spices. It is FULL of flavour, bursting at the seams with flavour. This is my take on this Middle-Eastern deliciousness. This shakshuka is easy to make and comes together in a short amount of time.
What makes this dish a little different from the traditional one is the addition of potatoes. I have a big bag of baby potatoes in my fridge and I’ve been trying to come up with inventive ways to place them into meals. I also really wanted to eat potatoes for breakfast, and eggs. So, this worked out really well.
The harissa paste makes this dish a little thicker and creamier. Harissa is a hot sauce that is often used in North-African cuisine. You can most likely find it in the international section of your local grocery store. This dish does have a bit of heat to it, but it’s incredibly mild. If you like your food hot, I suggest doubling up on the harissa or even adding some cayenne for extra heat!
Another thing that makes this breakfast shakshuka so wonderful is the cherry tomatoes. They are like little bursts of citrus sweet tomato-y goodness exploding in your mouth with each bite.
This was so yummy and made my taste buds scream with joy. I highly encourage you to try it, especially on those cooler fall days where you just want something warm, savoury and full of flavour. This shakshuka recipe really takes your classic breakfast eggs to the next level of deliciousness!
Breakfast Skillet Potato Shakshuka
- 1 cup diced baby potatoes
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- ½ onion, peeled and diced
- 1 bell pepper, seeded and diced
- 2 handfuls of spinach
- 2 cups organic tomato sauce
- 1/2 cup cherry tomatoes
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp hungarian paprika
- 1/4 tsp of sea salt
- 1/4 tsp black pepper
- 2-4 eggs
- 2 tbsp feta goat cheese
- 2 tbsp chopped cilantro, for garnish
- 2 tbsp chopped green onion, for garnish
- 1/2 avocado, optional
- 1/2 lime, optional
- Start by dicing the baby potatoes and place them into a pot of salted boiling water. Let boil for 10-15 minutes. Pre-heat oven to 375 degrees.
- While the potatoes are boiling, chop garlic gloves, onion, and bell pepper.
- Heat 4 tbsp of extra virgin olive oil in a cast iron skillet on low-medium heat. Once hot, place the garlic and onion into the skillet. Let soften for about 2-3 minutes. Add in the bell pepper and cook for another 5 minutes.
- Once the potatoes are done boiling, strain and place them into the hot skillet. Stir to make sure they are coated in all the lovely garlic/onion/pepper infused oil.
- Next, add in the ground cumin, paprika, sea salt, and black pepper. At this point, you could also add in the harissa paste.
- Once everything is mixed together, mix in tomato sauce and spinach. Simmer for about 3 minutes.
- Make little holes in your tomato mixture and crack your eggs into each hole. Add in the cherry tomatoes. They will add a burst of flavour to the dish and also make it look pretty!
- Place skillet into 375 degree oven and bake for 7-10 minutes, or until egg whites are set.
- Once the egg whites are set, remove from oven and garnish with feta goat cheese, chopped cilantro, green onion, a sprinkle of lime juice and avocado slices. Serve warm and enjoy the explosion of flavours!