This shakshuka egg recipe is made with grated potatoes, eggs, tomatoes, tomato paste, onions, garlic, and spices.

Shakshuka is one of those dishes that everyone adds their own touch to. I used to love the basic version with just tomatoes and onions, but over the years, my family's adapted the recipe where we make it with a shredded potato hash. These shakshouka eggs with potato hash are such a lifesaver for those lazy weekend mornings when you want to have a big, indulgent breakfast without putting in the effort.

Shakshuka

My family LOVES this shakshuka recipe because it only takes around 25 minutes to prep and cook, it's a super fun sharing dish, and it's absolutely delicious. I love making it on lazy Saturdays with some fresh Egyptian Baladi bread from the bakery across the street, or with some homemade crunchy pita chips.

It's very rustic, so you can alter it to fit how you like to have your eggs in the morning; add or use fewer tomatoes, add some more vegetables, you can do whatever you want.

P.S. If you want to kick your shakshuka game up a notch, add some dried chili flakes to your tomato sauce. I love spicy eggs (and spicy food in general), and cooking the chili with the tomato sauce really infuses the chili flavor into the whole dish.

Ingredient Notes

Eggs: Eggs are the star of the show in this dish. I prefer my yolks super runny, so I only cook them for a couple of minutes. If you like your yolks more fully cooked, you should cover the pan after adding them so they'll steam and fully cook through.
Potato: My favorite part of this family recipe. I like to peel then grate the potato on the larger side of the grater. The fact that it's shredded makes it super quick to cook (around 5-7 minutes). I sometimes also like to use sweet potato; it's really up to what you prefer.
Spices: For my family's favorite shakshuka, we use cumin, paprika, and 7 spices. You can replace the 7 spices with allspice. And of course, salt and black pepper to taste.
Chili (optional): If you like to add some heat to your breakfasts, you can chop up some fresh red or green chili peppers, or add some dried chili flakes in with the spices. I like fresh green peppers the most, but my family doesn't really like spicy food, so I only put it on top of my portion when it's fully cooked.

How to Make Shakshuka

In a nonstick pan or skillet, heat some olive oil and start cooking the onion. Once the onions have slightly softened, add the potato and spices and cook for 5-7 minutes or until the potatoes have started to soften as well. Stir frequently. Add in the garlic, tomato, and tomato paste. Loosen the tomato paste with a couple of tablespoons of water. Continue cooking for 4-5 minutes.

shakshouka eggs with tomatoes and potatoes

Make a well with your spatula for each egg. Crack the eggs in the little wells and cook as desired. Cover the pan if you prefer well-done eggs.

Recipe Tips

Use a nonstick skillet or pan. I can't stress this enough. Since this shakshouka recipe does have grated potatoes (which are very delicate), they tend to stick to the bottom of the pan. Using a nonstick pan helps you cook your shakshuka evenly and without losing half the potatoes.
Don't skip the tomato paste. I know this recipe only calls for one tablespoon of tomato paste, but it's what really brings the shakshuka base together. You'll have a dish with deep, complex flavors that only really took you about 20 minutes to make. Add a little water to loosen it up a bit, depending on how saucy you like your shakshuka. I personally like a saucier base.
Spice your potatoes. To maximize the flavor of this dish, you should add the spices a couple of minutes after putting the potatoes in the pan then add the tomatoes. I feel that this lets the potatoes really absorb all the flavor.
Drizzle some olive oil on top. Good quality olive oil adds SO much flavor. My mom always gets her olive oil shipped straight from Palestine. Try out different brands to find the flavor profile you prefer.

What to Serve With Shakshuka?

Syrian shakshuka is usually served for breakfast with fresh pita or markook bread. You can also sprinkle some salty cheese on top for extra flavor. My favorites are shelal, feta, and halloumi cheese. You can also serve shakshuka for brunch, lunch, or dinner.

📋 Recipe