One of the things I love about Shakshuka is the ability to transform it the flavors or ingredients you have available in the house. A traditional Shakshuka is a Mediterannean dish generally comprised of eggs poached in a tomato sauce consisting of tomatoes, garlic, cumin, paprika, garlic, and peppers. It is often served with a side of warm bread or pita to mop up all the leftover sauce and fixings.
Over the years I have made several variations of Shakshuka, but today ended up being a cross between Shakshuka and a vegetable egg skillet. Either way, it ended up delicious. The best part about this recipe is I used ingredients that I think are pretty readily available in everyone’s refrigerator or pantry:
- Yellow Yukon potatoes
- Cherry tomatoes
- Yellow onion
- small can of green chilies
- Eggs
- Parsley
Again, these ingredients can be modified to fit ingredients you have available at home. You can also add more ingredients depending on how much you want to jazz up the dish. Some suggestions: feta or goat cheese, bell pepper, garlic, canned diced tomatoes or tomato sauce, warm bread or naan on the side…your options are really endless.
Another bonus of this dish is you can jam pack as many vegetables as you fancy, making this a great, healthy breakfast. The fiber from the vegetables, in combination with the protein from the eggs will keep you satiated for several hours after. Lastly, this is a one-dish wonder! Meaning you should only have one dish to clean once you’re done, which is always a plus in my eyes 🙂 Enjoy!
Shakshuka Egg Skillet
Ingredients
- 1 yellow onion, roughly chopped
- 1 container cherry tomatoes, halved
- 8-10 yellow Yukon potatoes, quartered
- Handful fresh parsley
- 1 4.5 oz can diced green chilies I used mild, but medium or hot would work
- 5 pasture-raised Vital Farm eggs
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375 degrees. Chop all the vegetables and set aside.
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Heat the olive oil in the cast iron skillet on medium-high heat then add the potatoes. Cook for about 5 minutes until lightly browned.
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Add in the onions and saute for about 3-5 minutes. Add in the tomatoes.
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Once the tomatoes' skin start to soften (about 2-3 minutes), add in the canned chilies. Stir to evenly combine for about 2 minutes. Add salt and pepper to taste. Turn heat down to medium-low.
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Create little pockets by moving the vegetables to the side (about 5 pockets). Crack each egg individually into the pockets. Once the bottom of the egg is no longer translucent, move the cast iron dish into the oven for about 3-5 minutes, keeping a close eye on them to avoid overcooking the eggs. Once the whites are fully cooked, pull the dish out of the oven.
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Sprinkle with fresh parsley and additional salt and pepper as desired. Serve immediately.