Potato Shakshuka
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
206 kcal
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Course
Breakfast
Potato Shakshuka
Description
This Potato Shakshuka recipe begins by dry-roasting cumin seeds to release their aroma before sautéing onions and cubed potatoes in olive oil and water. Then canned chopped tomatoes, water, thyme sprigs, and spices including ground cinnamon, smoked paprika, and coriander are added to form a thick, flavorful sauce. A teaspoon of honey introduces subtle sweetness, enhancing the tomato and spice profile.
The dish simmers until the sauce thickens and the potatoes are tender. Four eggs are broken directly onto the sauce and cooked gently until just set, creating a balance of tender vegetables and soft poached eggs. The shakshuka is finished with fresh herbs and spring onions, lending brightness and color. It's traditionally served with crusty bread to scoop up the sauce and eggs, making it a satisfying breakfast or dinner option.
Adjust water levels during cooking to maintain a passata-like consistency. Red potatoes may be substituted if Apache potatoes are unavailable.
Ingredients
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion finely chopped
- 250 g (8.8oz) potato washed and cut into bitesize cubed
- 400 g (14 oz) chopped tomatoes canned
- 60 ml (0.25 cup) water
- 4 thyme sprigs
- ½ tsp ground cinnamon
- 1/2 tsp smoked paprika
- ½ tsp ground coriander
- 1 tsp honey
- salt
- black pepper
- 4 egg
- herbs to top
- spring onion to top
Instructions
- In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and potatoes and sauté for 7 mins.
- Mix in the chopped tomatoes, water, thyme, cinnamon, smoked paprika, coriander, honey, salt and pepper Bring to the boil and reduce heat to low and cook for 20 mins till the tomato sauce is thickened.
- Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Break the four eggs on top of the tomato sauce cook for about 10 mins until the eggs are just set.
- Top the potato shakshuka with some herbs and serve along with some crusty.
Notes
- If Apache potatoes are unavailable, red potatoes make a suitable substitute with similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 220mg | 9% |
| Potassium | 582mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 80mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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