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 base. This shakshouka eggs with tomatoes and potatoes are such a lifesaver for those lazy weekend mornings where you want to have a big indulgent breakfast without putting in the effort.
My family LOVES this shakshouka eggs with tomatoes and potatoes 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 shakshouka 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.
Ingredients You’ll Need:
- 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.
- Tomatoes: You’ll need a couple of medium-sized tomatoes. It doesn’t really matter what kind of tomatoes you use, just try to get the freshest tomatoes available because they make the base of this whole recipe.
- 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.
- Onion: You can use any kind of onion you have on hand, but I personally love red onions. I also like to cook them only until slightly soft, because I like the bite that they give. You can chop them into slices or cubes, depending on what you like.
- Garlic: Try to use the freshest garlic, because it adds so much flavor to your shakshuka base.
- Tomato paste: You’ll only need a tablespoon of tomato paste, which you’ll loosen up with a little bit of water. Alternatively, you can just blend a tomato and add it in instead.
- 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.
- Oil: You’re going to want to coat the bottom of the pan with olive oil or just some regular frying oil. I personally prefer olive oil because I love the flavor, but it’s really up to you.
- 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.
You will also need:
- Nonstick frying pan, wok, or skillet
Tips for Making Shakshouka
- Use a nonstick skillet or pan. I can’t stress on 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 on 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.
- Double the recipe. This recipe serves 2 people. If you’re cooking for more, simply double it.
Are Eggs with Tomatoes and Potatoes Healthy?
Shakshuka is definitely a great healthy and balanced breakfast option. This recipe is packed with protein, healthy fats, veggies, and carbs, which makes it the perfect start to your day.
The best think about shakshuka is that you can have it for breakfast, lunch, or dinner.
What to Serve With Shakshouka?
You can also serve shakshuka for brunch, lunch, or dinner. Here are some dishes that you could pair with it perfectly:
- Better Than Gaba Ganoush Lebanese Eggplant Dip.
- Delicious Sfiha Meat Pie (Lahmajun)
- Hawawshi Recipe- Egyptian Meat Stuffed Pita Sandwich
- Killer Fatoush Salad with Pita Chips (Lebanese Fatoosh)
- Quinoa Salad with Cucumber, Mint, and Pomegranate
- Tabouli with Quinoa -Lebanese Parsley Salad Recipe
- Labneh Recipe from the Mountains of Lebanon
This shakshuka recipe is a family favorite. The secret? Grated potatoes absorb all the spices to make the ultimate shakshuka base.
- 4 eggs
- 2 tomatoes
- 1 medium-sized potato
- 1 medium-sized onion
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp 7 spices or allspice
- 1/2 tsp cumin
- Salt and pepper to taste
- Grate the potato, smash the garlic, and chop the onion and tomato.
- 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 tablespoons of water. Let cook for 4-5 minutes.
- 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.
- To save time, prep all the ingredients before you start so you’ll have everything ready to cook.
- Category: breakfast
- Method: stovetop
- Cuisine: syrian
- Serving Size: 1 servings
- Calories: 251
- Sugar: 5.8g
- Sodium: 20mg
- Fat: 14.4g
- Saturated Fat: 2.1g
- Carbohydrates: 29.7g
- Fiber: 4.7g
- Protein: 4g
- Cholesterol: 0mg
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