Shakshuka Eggs With Potato Hash
This shakshuka recipe is a family favorite. The secret? A grated potato hash that absorbs all of the spices to make the ultimate shakshuka base.
Servings: 2 servings
Ingredients
- 4 eggs
- 2 tomatoes
- 1 potato medium-sized
- 1 onion medium-sized
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon ground paprika
- 1 teaspoon Lebanese 7 spices or allspice
- ½ teaspoon ground cumin
- salt and pepper to taste
Instructions
- 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.
Notes
- To save time, prep all the ingredients before you start so you'll have everything ready to cook.
Nutrition
Serving: 1servings | Calories: 251kcal | Carbohydrates: 29.7g | Protein: 4g | Fat: 14.4g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 20mg | Fiber: 4.7g | Sugar: 5.8g