For many hash is a favorite with eggs and that means potatoes and potatoes make everything better, why not make the shakshuka with potatoes? Seems much more logical, right? Our friends at the Idaho Potato Commission counseled us that the acid in tomatoes sometimes doesn’t allow potatoes to soften and that I should cook the potatoes first. Excellent advice and it went perfectly with my hash plan. The final result is hearty, flavorful and my idea of brunch heaven. Enjoy!
- 3 tablespoons olive oil, divided
- 2 Idaho® baking potatoes, peeled and diced
- 1 onion, peeled and diced
- 1 bell pepper (any color), seeded and diced
- 2 cloves garlic, peeled and minced
- 1 can (28 oz.) chopped/diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Pinch of cayenne, to taste
- 6 eggs
- 2 tablespoons parsley, chopped
- Add 2 tablespoons of the olive oil and the diced potatoes to a large skillet or cast iron pan. Cook on medium heat for about 10 minutes and then raise the heat to medium-high for another 5 minutes. The potatoes should be tender and lightly golden brown. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan along with the diced onions and bell pepper. Sauté for a few minutes, stirring often, until the onions become translucent.
- Add the minced garlic and cook for an additional minute.
- Return the potatoes to the pan, add the tomatoes and stir in the cumin, paprika, salt, black pepper and cayenne. Simmer for about 15 minutes, stirring occasionally.
- While the mixture simmers, pre-heat the oven to 375°F.
- Gently crack the eggs on top of the sauce, season with a touch more salt and pepper, and place in the oven for 10 – 15 minutes until the whites are set but the yolks are still tender.
- Sprinkle with the parsley and serve hot with gluten free pita or crusty bread.
Source: Idaho Potato Commission
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