At a Glance
- Potato Type: Yellow
- Prep Method: Pan Fried
- Cuisine: Mediterranean
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Shashouka is a popular breakfast dish in the Middle East. The addition of potatoes makes for a hearty breakfast, brunch or even casual supper. The sauce makes enough to enjoy the dish twice!
Want to make this recipe with fresh potatoes? Try Skillet Potatoes with Eggs and Middle Eastern-Spiced Tomato Sauce using fresh Yukon Gold potatoes.
Ingredients
- 4 large frozen Waffle Fries
- 2 teaspoons extra-virgin olive oil, divided
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon (scant) caraway seeds
- 1 (14.5-ounce) can unsalted diced tomatoes
- 2 eggs
- 2 ounces feta cheese, crumbled
- 1/4 cup Italian parsley leaves or cilantro leaves
- Hot pepper sauce
Preparation
Preheat oven to 450°F. Arrange waffle cut fries on heavy medium baking sheet. Bake until hot and crisp, about 20 minutes.
Meanwhile, heat 1 teaspoon oil in heavy medium saucepan over medium-heat. Add shallot, garlic, chili powder, turmeric and caraway; sauté until shallot is tender, about 4 minutes. Add tomatoes including juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
Heat remaining 1 teaspoon oil in non-stick skillet over medium heat. Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes.
Divide potatoes between center of 2 plates. Top each with 1 sunny-side up egg. Spoon half of warm sauce over eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.) Sprinkle eggs with feta and parsley. Serve passing hot sauce separately.
Calories: 240.9 Fat: 15.3g Cholesterol: 188mg Sodium: 554.1mg Vitamin C: 47% Carbohydrates: 13.8g Fiber: 1.9g Protein: 11.3g Potassium: 230.6mg
