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 make for a hearty breakfast, brunch or even casual supper. The sauce makes enough to enjoy the dish twice!
Need a quicker recipe? Try Quick Skillet Potatoes with Eggs and Middle Eastern-Spiced Tomato Sauce using frozen waffle fries.
Ingredients
- 4 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
- 1 pound Yukon Gold potatoes, cut into 1/4-inch rounds, then quartered crosswise
- 2 eggs
- 2 ounces feta cheese, crumbled
- 1/4 cup Italian parsley leaves or cilantro leaves
- Hot pepper sauce
Preparation
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 with juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
Meanwhile, heat 3 remaining teaspoons oil in heavy well-seasoned cast iron skillet or non-stick skillet over medium heat. Add potatoes and sprinkle with salt and pepper Sauté potatoes until tender and golden brown, about 15 minutes.
Using wooden spoon, push potatoes to edge of skillet. Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes. 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: 460.9 Fat: 14.6g Cholesterol: 172.8mg Sodium: 516mg Vitamin C: 87.1% Carbohydrates: 66.5g Fiber: 7.1g Protein: 17.5g Potassium: 135.5mg
