Shakshuka is a delicious North African dish that usually consists of a rich and flavorful tomato base with poached or baked eggs. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
This dish is often eaten for breakfast with crusty bread, but most of my readers don’t eat flour so I tried adding in some yummy roasted potatoes underneath the sauce and eggs. It’s not the most traditional, but I think it still fits with the “haphazard mixture” concept, and it’s delicious.
Feel free to experiment with other tasty add-ins. Some variations I’ve seen have included artichoke hearts, olives, sun dried tomatoes, capers, or feta cheese for a bit of salty briney action. This is also a great dish for using up whatever tomatoe-y odds and ends you have in the fridge, for example harissa paste, chili paste, salsas, ends of marinara jars, etc.
This meal is great for sharing. It’s also fun to make shakshuka-for-one in a single serving ramekin or baking dish. To make this meal oil-free, dry sauté the onions and peppers with a lid on the pot, and be sure to roast the potatoes on parchment paper to prevent sticking.
To batch cook this meal ahead, cook the potatoes and sauce ahead in a casserole dish and store in the fridge, and in the morning reheat in the oven for a few minutes, add the eggs, and enjoy a quick, tasty breakfast.
- 4 oz roasted potatoes
- 1/4 cup onion
- 1/4 cup red pepper, diced
- 1/2 cup diced tomatoes or tomato sauce with liquid
- 2 eggs
Condiments & Seasonings
- 1 Tbsp tomato paste
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1 clove garlic, minced
- 1 spoonful any other tomatoey condiments you want to throw in (harissa, chili paste, sun dried tomatoes, salsas, etc.)
- 1 tsp olive oil optional
- Fresh cilantro, chopped to garnish
Roast the Potatoes
- Preheat the oven to 375° and line an oven-proof dish or sheet pan with parchment paper. Add the potato and toss with a small splash of olive oil and a generous amount of salt, pepper. For an oil free dish, just roast them with seasonings only and skip the oil, but be sure to use the parchment paper.
- Roast for 25-30 minutes, or until browned and soft.
Make the Tomato Sauce
- Sauté the onions, peppers, and garlic for a few minutes until translucent (or dry sauté covered with a lid for oil-free). Add the tomatoes, seasonings, and condiments and simmer for a few minutes to meld.
Assemble the Dish
- Remove the potatoes from the oven and reduce the oven temperature to 350°.
- Layer the sauce over the potatoes. Make two wells for the eggs.
- Crack the eggs into the wells. Season with a bit more salt and pepper and return to the oven.
Bake the Eggs
- Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it. The cooking time will vary due to different kinds of ovens and placement of the dish in the oven.
Garnish & Serve
- Garnish with fresh cilantro or parsley and enjoy!
- It’s better not to use a cast iron pan for this dish, as it can cause the dish to come out a little metal tasting.
- Scale this recipe up to a big pan or casserole with lots of eggs to feed a crowd.
- Mess around with the flavorings and condiments, there aren’t any firm rules here!
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