It has been quite stormy lately here in Minnesota. Raining almost every day. But thankfully, the temperatures are still in high 70s and 80s 🙂
I don’t know about you, but when it’s a cozy weather outside and you just want to stay in, curl under a blanket and read a good book I get a comfort food craving. So today I’m sharing with you one of my recent favorites – a mediterranean Shakshuka with roasted potatoes.
This is a perfect eggs-for-dinner kind of a meal. In Israel it is breakfast food, a bright spicy start to the day, with a pile of pita or challah served on the side. It also makes an excellent brunch or lunch food. If you have a group of people to make brunch for (or breakfast) this would be an easy savory recipe idea.
Originally from North Africa, this dish is quite easy, budget friendly and healthy. It quickly becomes everyone’s favorite comfort food meal.
Oh, and did I mention that it is absolutely delicious? Husband approved 😉
Make yourself this delicious pot of mediterranean shakshuka and enjoy every bite!
Here is what you’ll need:
- Fingerling potatoes, 3-4 cups
- garlic, 4 cloves
- onion, 1/2 small, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- spinach, 1-2 cups (substitute for eggplant if desired)
- chives or parsley, chopped
- 6 eggs
- salt and pepper, to taste
- tomato sauce, 2 cups (28 oz crushed tomatoes or homemade tomato sauce)
- olive oil
- 1. Preheat oven to 350 F.
- 2. Brush potatoes with olive oil and season with salt and pepper.
- 3. Roast potatoes for about 15 min. or until golden and sizzling.
- 4. In a cast iron skillet saute garlic and onions until softened (if you don't have a cast iron skillet, like me :), saute in a skillet and then transfer to an oven safe dish when ready to assemble shakshuka).
- 5. Add the roasted potatoes and seasonings and cook until the flavors are well blended. Add the spinach (or eggplant) and cook a bit longer. Adjust seasonings as needed.
- 6. When ready assemble potatoes and vegetable mixture at the bottom of the pan, top with tomato sauce and cracked black pepper.
- 7. Make 6 indentations and crack eggs into them.
- 8. Bake shakshuka for about 15-20 min. or longer, depending on your oven, until the egg white have set, but take out before the egg yolks are no longer runny.
- 9. Top with fresh chopped herbs.
- You can add feta cheese if desired - it will contribute even more mediterranean flavor, texture and softness to the dish.
- Store in refrigerator for up to a few days.
- Bon appetit! 🙂