Rainy Day Potato Shakshuka Recipe

Name: Rainy Day Potato Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 potato, diced and cooked; 1-2 cups cooked rice, optional; 1-2 cups vegetables, such as eggplant or spinach; cooked dark meat chicken, optional; 4 cloves garlic, chopped; 1/2 small onion, chopped; 3 tablespoons harissa paste or pilpelchuma; 1 teaspoon ground cumin; 1 teaspoon smoked or fresh Israeli paprika; 2 cups tomato sauce, low-sodium, high quality; 2-4 eggs; olive oil; fresh chopped herbs, such as parsley; salt and pepper to taste

Servings: persons

1 potato, diced and cooked
1-2 cups cooked rice, optional
1-2 cups vegetables, such as eggplant or spinach
cooked dark meat chicken, optional
4 cloves garlic, chopped
1/2 small onion, chopped
3 tablespoons harissa paste or pilpelchuma
1 teaspoon ground cumin
1 teaspoon smoked or fresh Israeli paprika
2 cups tomato sauce, low-sodium, high quality
2-4 eggs
olive oil
fresh chopped herbs, such as parsley
salt and pepper to taste

1
In a cast-iron pan, saute the garlic and onions in olive oil until softened. (If you don't have a cast iron pan, saute in a skillet and then transfer to an oven safe dish when assembling shakshuka).
2
Add the potatoes (and optional rice) and all seasonings, and continue to cook until flavors are well-blended. Add the vegetables and cook a bit longer. Adjust seasonings as needed.
3
When ready assemble potato and vegetable mixture in the pan, top with tomato sauce and cracked black pepper. Make two indentations for the eggs, but do not add them yet. Bake the shakshuka in the oven at 350 degrees for fifteen minutes.
4
Next, crack the eggs into the indentations, and continue to cook until the egg whites have set, but take out before the yolks are no longer runny.
5
Top with fresh herbs and enjoy. Serve with baguette or pita, optional.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 potato, diced and cooked, 1-2 cups cooked rice, optional, 1-2 cups vegetables, such as eggplant or spinach, cooked dark meat chicken, optional, and more.

Yes, Rainy Day Potato Shakshuka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainy Day Potato Shakshuka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions