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Easy Shakshuka w/ Potatoes

Grain | Protein | Veggies
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Author Katie's Conscious Kitchen



  • 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!