Easy Shakshuka
Easy Shakshuka is a hearty one-pan breakfast made with potatoes, tomatoes, peppers, and eggs.
Ingredients
- 1 tablespoon olive oil
- 1 pound Yukon Gold potatoes peeled and cut into ½-inch cubes
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 2 cans 14½ ounces each diced tomatoes, undrained
- 1 tablespoon sugar
- 6 large eggs
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and chopped onion. Cook, stirring occasionally, for 8–10 minutes until the potatoes begin to turn golden.
- Stir in the chopped green bell pepper and cook for another 5 minutes.
- Add the diced tomatoes, sugar, salt, and black pepper. Stir well and simmer for 12–14 minutes until the potatoes are completely tender and the sauce thickens slightly.
- To finish the Easy Shakshuka, use the back of a wooden spoon to create six small wells in the tomato mixture.
- Crack one egg into each well.
- Reduce the heat to low, cover the skillet, and cook for 6–8 minutes or until the egg whites are set while the yolks remain cooked to your preference.
- Garnish with fresh parsley if desired and serve immediately with warm crusty bread or pita.
Notes
- Add spinach during the last few minutes of cooking for extra vegetables.
- Mushrooms make a delicious addition.
- Smoked paprika or cumin can provide a deeper Mediterranean flavor.
- For extra protein, serve alongside grilled turkey sausage or roasted chickpeas.
- This recipe pairs beautifully with fresh salad or yogurt.